served on pickled cukes and topped with masago and nori strips.
With our warm summer days, it’s nice to have cold appetizers. Plus, they can be made ahead of time and kept cold in the fridge. I made these a few weeks ago when I had some girlfriends come over to celebrate our June birthdays. I never made these before, so the girls were my guinea pigs, but they were happy to be testers and give comments. I told them to be sure to tell me what they
thought of these appies BEFORE that second glass of wine, so I could get an honest review.
Everyone like the combination of sweet pickles on the bottom and salty masago on top. One friend said it tasted like a seafood salad on a spoon. That kind of says it all.
Masago, the orange bits onto of the shrimp, are capelin roe. No doubt you’ve had it atop sushi. It’s a nice complement to seafood and is a pretty garnish. You can find it in most Asian grocery stores. I also used a Persian cucumber because of the size. It fits into the ramen spoon.
24 thin slices of Persian cucumber (about one cuke)
3 T sugar
3T Japanese vinegar
12 pieces of shrimp, 30-40 count size, shells removed
masago for garnish
12 ramen spoons
Cut the Persian cucumber into 24 thin slices. Sprinkle with salt and set aside. Combine the vinegar and sugar. Stir to dissolve and set aside.
Bring some water to boil. Add the shrimp and cook for a few minutes until opaque. Drain and cool in the fridge.
Rinse the cucumbers to remove salt. Drain well. Add them to the vinegar solution and marinate for about 15 minutes.
To assemble, place two slices of cucumbers on the bottom of the spoon, top with shrimp, and garnish with a sprinkle of masago. Keep in fridge until serving time.
Recipe by Pearl
Photo by Sunny