Mark Bittman

Spinach and Dried Shrimp Salad

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

A Chinese salad that contains one unusual but powerful ingredient: dried shrimp. These tiny bay shrimp are used throughout East Asia (especially Indonesia) and can be found at any Asian market. They’re intensely flavored with the sea and salt and are so powerful they may be an acquired taste. This, however, is a great way to try them.

Ingredients

  • Salt
  • 10 dried shrimp
  • 10 ounces fresh spinach, tough stems removed
  • 2

Method

  1. Bring a large pot of water to a boil and add salt. Meanwhile, barely cover the shrimp with boiling water (it should be less than ½ cup) and soak while you prepare the rest of the salad.
  2. Plunge the spinach into the boiling water, then drain it immediately. Run it under cold water and drain again. Remove the shrimp from the soaking liquid and chop coarsely. Strai