D: 2022/07/08
Ingredients:
- Fusilli, 180g (or your favourite short pasta)
- Frozen Shrimp, 100g, Peeled and deveined
- Umezu Octopus (梅酢たこ), 70g
- Cherry Tomato, 1 cup, halved
- Cucumber, 1 pc, sliced
Condiments:
- Salt
- Pepper
- Dried Dill
- Olive Oil
- Lemon Juice
Garish:
- Mayonnaise
- Cheese Powder
How to make:
Preparations:
Fusilli
- Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water.
- Shake off as much water as possible. Let the colander with the pasta sit on a towel to continue draining while you prepare the rest of the salad.
Shrimp
- Thawed and patted dry.
- Sprinkle on salt & pepper.
- Place shrimp in hot pan and let cook approx 1-2 minutes per side, until meat is no long translucent.
Steps:
- Shake the pasta once more, then add it to a large bowl.
- On top, place the halved cherry tomatoes, sliced cucumber, pan fried shrimps and omezu octopus.
- Add salt, pepper, olive oil, lemon juice. Stir gently to combine.
Notes:
- Store leftovers in the refrigerator for up to 3 days. Too with additional lemon juice and dash of salt to wake up the leftovers.