Thursday, June 27, 2013

It Just Takes a Little Seoul: Spicy Shrimp Salad Sammy with Kimchi Mayo, Avocado, and Radish Sprouts

Hello, everyone! Yes, I'm back in the Toy Kitchen. And no, I didn't get eaten by a lion in Africa but thanks so much for asking, especially those of you who e-mailed me to make sure. It has just been such a crazy busy couple of months what with launching the RGTK product line, making the RGTK product line, selling the RGTK product line, delivering the RGTK product line...well, you get the picture.

Me, shilling RGTK on ANC Shop Talk (my segment starts at 30:15)

My former life in the corporate world feels like two centuries instead of just two months ago. Now, instead of business casual and heels (no sleeveless tops or open-toed sandals, please) my new dress code consists mostly of yoga pants, colorful jammies and flip-flops. So, no, I don't actually get this dressed up to cook when I'm alone. 

My actual work duds. And it's not even Casual Friday.
I'm cooking nearly every day, and my place is packed with boxes, bottles and sacks of onions and garlic. Not only does this make entertaining a near impossibility, but these days, I jump at any chance to put on shoes, go to a restaurant and taste food that I haven't had to cook, bottle and slap an RGTK label on. I'm also desperately eager for any kind of conversation that doesn't include bottles, ingredients, delivery details and meowing.

Despite all the adjustments, though (Dear steady paycheck, I miss you most of all. xoxo J), I am having the time of my life. Yes, I've been known to occasionally succumb to moments of panic, maybe grab a cat or two, and tearfully tell them not to get eaten by squirrels when I have to throw them out on the streets (They're sissies). But when I'm not obsessing too much about the future, when I remember to live in the moment, then the moments are actually pretty damned awesome.

And speaking of awesome, here's what was already an amazing combination to start with taken to a whole new level by adding just a little bit of soul. And Seoul. But I'll get to that in a minute.

When I was a kid, my mom used to take me to this little hole in the wall on Geary Street  in San Francisco that served the best sandwiches I'd ever had. One of their bestsellers was a shrimp salad with avocado and alfalfa on wholewheat. This classic California combination taught carnivorous me to love, love, love sprouts instead of dismissing them outright as horsie food.

This version jazzes up that Californian favorite by using Momofoku's kimchi mayo. This is my favorite kind of recipe--ridiculously easy, delicious and versatile. Low-carbing? Lose the bread and serve the shrimp salad with lettuce as a wrap (very Korean!) or a regular salad (very Californian!). Roll in some nori and you've got a delicious spicy shrimp sushi.

Even the measurements are all loosey-goosey, because really, this recipe is all about personal taste. Make it now. Trust me, you won't be sorry. Enjoy and thanks for continuing to stop by while I was gone. I promise to write again real soon. In the meantime, here's wishing you many awesome moments of your own and the presence of mind to stop and savor each one.

Spicy Shrimp Salad Sandwich with Kimchi Mayonnaise, Avocado and Radish Sprouts

Kimchi Mayonnaise:
1/4 cup kimchi
1/4 cup Kewpie (Japanese) mayonnaise

1 pound cooked shrimp, peeled, deveined and chopped coarsely (approximately 1/4" pieces)
Juice of half a medium lemon
Sea salt and freshly cracked pepper, to taste
Shichimi togarashi, to taste (optional)
1/4 very ripe medium avocado, sliced lengthwise
2 tablespoons radish sprouts ( or any other sprout or microgreen of your choice)
Two slices whole-wheat or any other bread of your choice, toasted

1. Put the kimchi and mayonnaise in a blender or food processor and process until thoroughly blended. Taste and then add mayo or kimchi as you prefer.

I'm no kimchi aficionado, so I just used
what I found at the supermarket.
Kewpie mayonnaise, you are as cute as you are delicious.
Chop as if no one's watching. Or like you're Dexter.
Kimchi mayo sprinkled with a little togarashi. Optional but if you find it, go for it. You will put it on everything.
2. Toss shrimp with the kimchi mayo, again adjusting proportions to your preference.

3. Squeeze lemon juice on the salad, toss thoroughly and add salt, pepper and togarashi to taste.

4. Slather your bread with the shrimp salad and top with avocado and your sprouts. Season avocado with more sea salt and pepper. Trust me, it makes a difference. Top with the second slice of bread, dig in and try to restrain yourself from bursting into song.

California Dreamin'...Gangnam Style

1 comment:

  1. Oh my ... This looks tremendously good, especially with those sprouts :)