Concombre Recipe
+ kimchi + crème de laitue + crevette tigre + césar
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Ingredients
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Kimchi
Crème de Laitue
Shrimp
César Dressing
Method
Prepare the Kimchi
- 1
Make the Kimchi
Cut the Napa cabbage into quarters and sprinkle salt on each piece. Let it sit for 2 hours, then rinse and drain. In a bowl, mix gochugaru, garlic, ginger, fish sauce, sugar, and green onions. Combine with the cabbage and pack into a jar. Let it ferment for at least 3 days.
Prepare the Crème de Laitue
- 2
Cook the Lettuce
In a pot, melt butter over medium heat. Add lettuce and cook until wilted. Pour in vegetable broth and simmer for 10 minutes. Blend until smooth. Stir in heavy cream and season with salt and pepper.
Cook the Shrimp
- 3
Make the César Dressing
- 4
Prepare the Dressing
In a bowl, whisk together mayonnaise, Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and garlic. Season with salt and pepper.
Assemble the Dish
- 5
Combine Ingredients
On a plate, spread a layer of crème de laitue. Top with kimchi, sautéed shrimp, and drizzle with César dressing.