Umami Recipes

UMAMI RECIPES
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Ginger shrimp and watermelon salad with lemongrass vinaigrette

  • Expert’s Recipe
  • Ginger shrimp and watermelon salad with lemongrass vinaigrette
4servings
4servings

"Umami is a key consideration when I am thinking up new recipes, and it provides a crucial base when bringing out the complex and subtle taste of a dish. As a Japanese person brought up with an awareness of umami, incorporating it into my meals is a natural process for me. In my restaurants at the moment, we use three different kinds of fish sauce. Fish sauce has been used in Italy since Roman times, and we are currently using this Italian fish sauce along with a Vietnamese and a Thai sauce. I hope that in the future, more and more people will come to have a good understanding of umami and the role it plays in cuisine."


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Ingredients (4servings)

<For the ginger shrimp>

  • 2L water
  • 1 small onion (about 6oz.), thinly sliced
  • 1/3 cup thinly sliced ginger (about 1 1/4oz.)
  • 1 clove garlic, smashed
  • 3 tbsp rice vinegar
  • 5 tbsp kosher salt or 3 tbsp salt
  • 12 shrimp in their shells, about 1oz. each, veins removed

<For the vinaigrette>

  • 4 tbsp freshly squeezed lime juice (about two limes)
  • 1 tsp minced lemongrass
  • 1 tsp smashed and minced dry shrimp
  • 2 tsp fish sauce
  • 1/2 tsp minced ginger
  • Pinch minced Thai chili
  • 1/2 tsp sugar

<For the salad>

  • 1/2 small seedless watermelon, rind removed and cut into 1 1/2” cubes
  • 2 small heirloom tomatoes, slice to 1/2“ thick
  • 1 tbsp red onion, thinly sliced
  • 1 Japanese cucumber or 1/2 a hothouse cucumber (seeds removed, thinly sliced)
  • 4 cilantro sprigs
  • 4 basil sprigs
  • 2 tsp peanuts, toasted and chopped

Directions

UMAMI RECIPES
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