Dallae Shrimp Citrus Millet Salad
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Spring dallae, a wild Korean chive with a pungent bite, meets tangerine segments, blanched shrimp and fluffy cooked millet, with a yuja marmalade (Korean citron preserve) and white wine vinegar dressing that tames the shrimp's faint fishiness and brings the chive aroma forward.
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Rinse the dallae and use it right away; a long soak washes out its scent.
Ingredients
Instructions
- 1
Rinse 70 g millet in a sieve under running water.
Simmer with 140 ml water over low heat for 12 minutes, then steam covered for 5 minutes off heat. Cool before using.
- 2
Blanch 180 g cocktail shrimp in lightly salted boiling water for 2 minutes.
Drain and rinse in cold water to keep the springy texture.
- 3
Cut 40 g dallae into 4 cm lengths.
Slice 40 g red onion as thin as possible and soak in cold water for 5 minutes to mellow it. Drain well.
- 4
Cut the top and bottom off one tangerine, stand it upright, and remove all peel and pith.
Slide a knife between membranes to release the segments.
- 5
Whisk together 1 tbsp yuja-cheong, 1 tbsp white wine vinegar, 1.5 tbsp olive oil, and 0.25 tsp salt until smooth.
- 6
Combine 60 g arugula, dallae, millet, shrimp, and citrus segments in a large bowl.
Add dressing and fold gently to keep the citrus intact.
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