Ingredients (serves 4)
|1 teaspoon||Black Sesame Seed|
|2 tablespoons||Sesame Oil|
|2 tablespoons||Lemon Juice|
|1 Tomato||cut into strips|
|1 bundle||Fresh Arugula (or any garden green)|
|1 lb||Fresh Shrimp (peeled and deveined)|
|Salt and Pepper|
1. Simmer the buckwheat in hot water until tender. Strain and cool.
2. Combine in a bowl the sesame oil, lemon juice and sesame seeds. Spice as needed.
3. Gently mix in the Buckwheat and Tomato strips.
4. Prepare your salad plate and pan-fry at the last minute the shrimp. Serve warm.
Recipe courtesy of Chef Raphael Gamon. This article first appeared in NATURA magazine issue No.2. Find NATURA at Eu Yan Sang retail outlets, newsstands and major bookstores in Singapore.