seafood salad with soy sauce jelly

• metric
• u.s.

ingredients:

• 4 shrimps
• 4 scallops
• 1 asparagus
• 40 g ounces lettuce
• 3 g gelatin
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• a little salt
• 200 ml bonito soup stock
• 240 ml cup water

step 1:

Tear off the lettuce. Slice the asparagus diagonally.

step 2:

Hull shell and devein the shrimps. Wash them. Mix the 240 ml water and salt in a pan and bring to a boil. Add the shrimp, scallop and asparagus. Boil for 3 minutes on medium heat. Drain them in a colander.

step 3:

Pour the bonito soup stock, soy sauce and sugar into a pan. Bring to a boil and add the gelatin. Mix and add the rice vinegar.

step 4:

Pour into a container measuring about 10 × 15 × 5 cm. Let it cool off a little and place in the refrigerator and chill for 2 hours.

step 5:

Put the lettuce, boiled shrimps, scallops and asparagus in a serving bowl. Break up the jelly with a fork and place over it.