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Shrimp with Pickled Radishes

Shrimp with Pickled Radishes

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Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.


  • 6 red radishes, trimmed, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt, divided, plus more
  • 1½ cups short-grain sushi rice
  • 1 tablespoon dried hijiki (seaweed)
  • 1½ pounds large shrimp, peeled, deveined
  • 1 medium shallot, finely chopped
  • 1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)
  • 4 teaspoons unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cups baby mizuna or arugula
  • 2 teaspoons toasted sesame seeds

Ingredient Info

  • Gochujang can be found at Korean markets and online.

Recipe Preparation

  • Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, ½ tsp. salt, and ¾ cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool. Cover and chill at least 2 hours.

  • Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 1½ cups water in a medium saucepan, season with 1½ tsp. salt and let sit 30 minutes.

  • Bring rice to a boil. Reduce heat to low, cover, and cook until rice is tender, 18–22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork; keep warm.

  • Soak hijiki in ½ cup cold water in a small bowl until softened, 10–12 minutes. Drain; set aside.

  • Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot, and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool. Drain and pat dry; cut into ½" pieces. Set aside.

  • Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.

  • Divide rice among bowls and top with shrimp mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.

  • Do Ahead: Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.

Reviews Section

Watch the video: How to Make Homemade Pickled Red Onions. SAM THE COOKING GUY


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  2. Philip

    Unequivocally, ideal answer

  3. Meldrik

    Good question

  4. Fezragore

    Bravo, they are simply magnificent thinking

  5. Voodoojas

    Bravo, brilliant idea and timely

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