Japanese Shrimp and Egg Salad Recipe
Ingredients
| Rice | 1/2 Cup (16 tbs), uncooked | |
| Onion-1 tablespoon, instant, minced | ||
| French Dressing-1 cup, well-seasoned | ||
| Shrimps package | 1 , frozen | |
| Hard-cooked eggs-4 | ||
| Sweet gherkins-3, chopped | ||
| Ketchup | 2 Tablespoon (Salad greens) | |
| Capers | 1 Tablespoon (Salad greens) | |
Directions
MAKING
1. Cook and drain the rice
2. Add the chopped onions, French dressing, shrimps, and 2 diced eggs and mix well
3. Set aside to chill
4. In a large bowl, place the greens and sprinkle the pickles on top of the bowl
5. Grate the whites and the yolks of the 2 eggs.
6. Sprinkle the whites next to the pickles and place the yolks in the center
SERVING
7. Serve immediately with the rest of the dressing, ketchup and the capers.
1. Cook and drain the rice
2. Add the chopped onions, French dressing, shrimps, and 2 diced eggs and mix well
3. Set aside to chill
4. In a large bowl, place the greens and sprinkle the pickles on top of the bowl
5. Grate the whites and the yolks of the 2 eggs.
6. Sprinkle the whites next to the pickles and place the yolks in the center
SERVING
7. Serve immediately with the rest of the dressing, ketchup and the capers.
Chef
