Asian Food with Ami - Salads

Spinach and Sesame Seed Salad

1 large bunch spinach (Ami used bagged spinach), plus ice water as needed
1.5 tablespoons soy sauce
dressing: 1/4 cup sesame seeds, toasted, AND 1.5 tablespoons sugar

Rinse the spinach leaves thoroughly in several changes of water, and dry with paper towels.

To make the dressing, grind the sesame seeds as much as possible (Ami used a small food processor to do this). Add sugar and grind again briefly to combine. Set aside.

Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil and add the spinach; cook for 30 seconds. Then using tongs, quickly transfer the spinach to ice water. Use your hands to squeeze the spinach of excess water. Cut spinach into smaller pieces.

Combine spinach, soy sauce, and dressing mixture. Serve cold.

Shrimp and Cucumber Salad

1 English cucumber sliced (Ami used a kirby cucumber, the small variety)

1/2 tsp salt
1/2 lb small shrimp
1/4 cup rice vinegar
1 tablespoon sugar
1/2 tsp soy sauce

Place the cucumber slices in a colander set over a large bowl; sprinkle with salt and let stand for 30 minutes.

Meanwhile bring a saucepan filled with water to boil; add the shrimp and cook until they turn pink and begin to curl, about 3 minutes. Drain into a colander and place under cold running water to halt the cooking. Peel and de-vein the shrimp and set aside.

In a small bowl, stir together the vinegar, sugar, and soy sauce until the sugar dissolves.

Using your hands, squeeze the cucumber slices several times until as much water as possible is released. Pat the cucumber slices dry with paper towels and place in a bowl. Add the shrimp and then pour the vinegar mixture over the top. Using your hands, mix the ingredients well.

Cover and refrigerate for at least 30 minutes to allow the flavors to blend.