Kian Lam Kho’s Shrimp Salad with Mustard Mayonnaise

Shrimp Salad

This recipe is courtesy of Kian Lam Kho, from his cookbook Phoenix Claws and Jade Trees (2015), which won the Intenational Association of Culinary Professionals’ First Book Award. The recipe is from Guangdong and serves 4 or more as an appetizer.

1/3 cup Shaoxing cooking wine

4 thin slices fresh ginger

1 scallion (while, green, or both white and green parts), cut into 2-inch pieces

8 ounces medium shrimp, shelled but not deveined

Salad Dressing

1 tablespoon toasted sesame seed oil

1 tablespoon dried mustard powder

1/4 cup mayonnaise


1 tablespoon sesame seeds

Chopped cilantro

In a medium saucepan, combine 2 cups water, the wine, ginger, and scallion and bring to a boil. Simmer for 5 minutes. Add the shrimp and boil for just two minutes, until they are turning pink. Do not overcook.

Drain the shrimp thoroughly, discarding the liquid and aromatics. Let the shrimp cool for about 10 minutes or until cool to the touch. Then cut the shrimp in half lengthwise and devein them. Put the shrimp in the refrigerator, covered, to cool further for about 5 minutes.

In a medium bowl, mix the sesame oil, mustard, and mayonnaise. Stir in the shrimp, cover, and refrigerate until ready to serve or for up to 6 hours.

Arrange the shrimp decoratively on a plate and garnish with the sesame seeds and cilantro.