Creamy Egg Salad with Shrimp and Rapeseed Blossoms
Tender shrimp, sweet rapeseed blossoms, and creamy eggs come together in this flavorful Japanese style salad. Finished with sesame and a touch of soy sauce, it's perfect as a side dish or a light meal.
What to drink with it
If you're looking for a fresh way to enjoy rapeseed blossoms, this simple Japanese salad is a must try. Their gentle bitterness pairs beautifully with sweet shrimp and rich hard boiled eggs, creating a delicious balance of flavors and textures.
The creamy sesame dressing ties everything together with just a hint of soy sauce. It's an easy recipe that looks elegant enough for entertaining while being simple enough for everyday meals.
What you'll need
- 1 bunch rapeseed blossoms (nanohana)
- 5 to 6 large shrimp, or about 10 small shrimp
- 3 hard boiled eggs
- 3 tbsp mayonnaise
- 1 tbsp ground sesame seeds
- 1 tsp soy sauce
- White sesame seeds, to taste
- 2 to 3 cm Japanese mustard paste (optional)
- A small amount of grated garlic (optional)
How to make it
Cut the rapeseed blossoms into bite sized pieces, blanch them in boiling water for about 30 seconds, then cool immediately in ice water. Drain well. Cut the shrimp into halves or thirds, and quarter the hard boiled eggs.
Place the rapeseed blossoms, shrimp, and eggs in a large bowl. Add the mayonnaise, ground sesame seeds, soy sauce, white sesame seeds, and, if desired, the Japanese mustard and garlic. Gently toss until everything is evenly coated, then serve.
Tips
- Blanch the rapeseed blossoms briefly, then transfer them immediately to ice water to preserve their vibrant color and crisp texture.
- For the best flavor and texture, use freshly cooked shrimp rather than pre cooked frozen shrimp whenever possible.
- A little Japanese mustard adds a pleasant kick, while a touch of grated garlic creates a richer, more savory flavor.
What to drink with it
