Shrimp Cocktail with Pickled Daikon Radish
Very tasty light appetizer with tangy pickled daikon radish.
Servings 4 servings
Calories 170kcal
Ingredients
Daikon
- 1 lbs . daikon radish , peeled lengthwise into thin strips with a vegetable peeler or mandoline
- 1/2 cup mirin
- 1/2 cup rice vinegar , unseasoned
- 15 or 20 black peppercorns
- 2 star anise
- 1 tbsp sugar
- 2 tsp kosher salt
Cocktail sauce
- 1/2 cup ketchup
- 1/4 cup sweet Asian chili sauce, Mae Ploy
- 2 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tbsp soy sauce
Shrimp
- 1 lbs raw , unpeeled shrimp, size of choice, preferably not smaller than 30 per pound
- 4 garlic cloves , crushed
- 1 jalapeno sliced lengthwise into quarters
- 1 bay leaf
- 2 tbsp kosher salt
- 15 or 20 black peppercorns
- 1 cup loose packed fresh basil leaves
Instructions
Daikon
- Place daikon strips into a heat proof bowl.
- Put the remaining ingredients into a small pot and bring to a simmer stirring to dissolve the sugar.
- Pour the brine over the daikon, let cool slightly, then cover and refrigerate at least two hours.
Cocktail sauce
- Combine the ingredients in a small bowl. Cover and refrigerate until used.
Shrimp
- Prepare an ice bath.
- Put 4 to 6 cups of water into a large sauce pan and add the spices, (not the basil leaves), and bring to a boil.
- Remove the pan from the heat and add the shrimp to poach, 3 to 5 minutes depending on the size of the shrimp. (It will look noticeably pink).
- Remove with a strainer and place into the ice water bath until cool.
- Peel and devein the shrimp.
- Serve chilled with pickled daikon, basil leaves and cocktail sauce.
Notes
- The prep time for this recipe includes active and passive times and is an estimate.
Nutrition
Calories: 170kcal