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A small taste of Zen cooking for those looking for a bit of adventure.
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Cool shrimp to room temperature and dry completely.
With a small iron skillet, toast the sesame seeds and set aside.
Using a peeler or mandoline, slice one cucumber avoiding the seeds, about 3- 4 thin slices.
Stack and julienne creating 2 1/2 inches long cucumber straws.
In a bowl, mix together wasabi cream, garlic, lime juice, yogurt and season to taste with salt and pepper.
Roll a nori sheet into a cone shape and start filling it with cucumber straws, 3 shrimps, wasabi yogurt cream sauce and sprinkle toasted sesame seeds on top.
Repeat the same for each serving.
Serve with a side of tamari soy sauce.