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Serves : 8
© Matthew Hranek

How to Make It

Step 1    

In a small saucepan, combine the sake, mirin, soy sauce and sugar and boil over moderate heat until reduced to 1/2 cup, 15 to 20 minutes. Transfer the dressing to a bowl to cool.

Step 2    

Bring a large pot of lightly salted water to a boil. Add the shrimp and simmer until they are pink, curled and just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of cold water to cool. Drain them thoroughly and pat dry.

Step 3    

Return the water in the saucepan to a boil. Add the asparagus and cook until just tender, about 2 minutes. Refresh under cold water, drain and pat thoroughly dry. Cut the asparagus on the diagonal into 2-inch lengths.

Step 4    

Peel the shrimp, leaving the last section of the tail shell on. Using a thin sharp knife, slice each shrimp into thirds lengthwise, stopping when you reach the tail. Remove and discard the dark intestinal veins. Refrigerate the shrimp until chilled.

Step 5    

Soak the wakame in a large bowl of cold water until pliable and tender, about 5 minutes. Drain and rinse the wakame, squeezing out as much water as possible. Toss the wakame with all but 2 tablespoons of the dressing and mound it on 8 salad plates. Fan out the shrimp on top of the wakame and arrange the some of the asparagus alongside. Drizzle with the remaining dressing. Garnish each plate with a small spoonful of wasabi and mayonnaise and serve.

Make Ahead

The recipe can be prepared through Step 4 and refrigerated overnight.

Suggested Pairing

This understated shrimp dish calls for a white wine with delicate flavors, such as a nonvintage Brut Champagne. The bubbles will provide textural contrast.

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