Mixed Seafood Salad with Oriental Flavor
|Cooked sea scallops/Bay scallops||2 Ounce, cut into 1-inch pieces|
|Cooked shrimp||2 Ounce, shelled and deveined|
|Fish||2 Ounce, frozen, thawed and sliced (Imitation)|
|Chinese pea pods||1⁄2 Cup (8 tbs), stem ends and strings removed, blanched|
|Canned button mushrooms/Canned straw mushrooms||1⁄2 Cup (8 tbs), drained|
|Baby corn ears||1⁄2 Cup (8 tbs), canned, drained|
|Diagonally sliced scallions||1⁄4 Cup (4 tbs)|
|Celery||1⁄4 Cup (4 tbs)|
|Rice vinegar||2 Tablespoon|
|Vegetable oil/Peanut oil||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Peeled ginger root||1⁄2 Teaspoon, grated|
|Chinese sesame oil||1⁄2 Teaspoon|
|Sesame seed||1 Teaspoon, toasted|
1) Combine together the shrimp, scallop, imitation fish, mushrooms, pea pods, scallions, corn and celery in a large mixing bowl. Mix well.
2) In a small bowl or cup, combine together all the remaining ingredients, except for the lettuce and sesame seeds, and pour the mixture all over the seafood mixture. Toss to coat.
3) Cover the mixture and refrigerate till the flavors have blended. This takes about 10 minutes.
4) To serve the salad, line a serving platter with lettuce leaves. Top the leaves with the seafood mixture and sprinkle sesame seeds all over.