CUCUMBER KIMCHEE - Ming Tsai

Master Recipe

Cucumber Kimchee

Associated Recipes

Braised Kimchee Short Ribs

Kimchee “Choucroute” with Seared Dijon Halibut

Spicy Kimchee, Pork, and Tofu Braise

Spicy Cucumber-Kimchee Rice-Noodle Soup

Guest Recipe

Jasper White's Lobster or Shrimp Salad with Ming’s Cucumber Kimchee

JASPER WHITE'S LOBSTER OR SHRIMP SALAD WITH MING’S CUCUMBER KIMCHEE

Serves 4 – Light Lunch or Appetizer

1 pound cooked lobster meat, cut in ½ inch dice or 1 pound of cooked shrimp, peeled (dice if large, leave whole if using baby shrimp) or 1 pound of any combination of lobster and shrimp

½ cup Ming’s Cucumber Kimchee, packed and drained (save 2 tablespoons of the juice)

¼ cup Hellmann’s mayonnaise

Freshly ground black pepper

1 large head Bibb lettuce

16 to 20 cherry tomatoes cut in half

1 tablespoon vegetable oil (canola or safflower)

1) Pick over the lobster meat and/or shrimp for fragments of shell. Dice accordingly.

2) Drain the kimchee well and chop into a small dice. Mix with mayonnaise.

3) Just before serving, mix the lobster and/or shrimp meat with the kimchee mayonnaise mixture (kimchee "tartar sauce") and season with black pepper. No salt needed. Keep chilled.

4) Divide the Bibb lettuce leaves on 4 plates (7 or 8 inch). Place the seafood salad in the center and garnish with cherry tomato halves around each salad.

5) Mix 2 tablespoons of the juice from the kimchee with 1 tablespoon of vegetable oil. Drizzle this over the lettuce and tomatoes and serve.

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