Shrimp and Snow Pea Salad

Ingredients:

• 0.6 kg medium shrimp, peeled and deveined
• 350 g of snow peas in pods
• 6 radishes, thinly sliced ​​into half-moons
• 4 green onions, thinly sliced
• 1/3 tbsp. rice vinegar
• 1 tbsp. l. rapeseed oil
• 1 tbsp dark sesame oil
• 1 tbsp. grated fresh ginger
• 2 tablespoons toasted sesame seeds

Preparation:

1. Bring water to a boil in a large saucepan fitted with a steamer basket. Add the peas, cover, and cook for 2 minutes. Remove the peas from the steamer and immediately transfer them to a bowl of ice water to cool. Drain and pat dry.
2. Place the shrimp directly into the pan with the same water and bring to a boil again. Cook for 2 minutes. Drain, then transfer the shrimp to a bowl of ice water to cool. Drain and pat dry.
3. Cut each shrimp in half lengthwise. Slice the peas diagonally into 1 cm wide slices, trimming the ends. In a large bowl, combine the shrimp, peas, radishes, and onion.
4. In a small bowl, combine vinegar, both types of oil, ginger, and 0.5 teaspoon of salt. Dress the salad just before serving; sprinkle sesame seeds on top.