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Shrimp and Asparagus Salad with Orange Miso Vinaigrette

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Sushi have a look at 'A few things you need to make Sushi' under Tips,etc.

"Choose your Miso.

Miso comes in several varieties, but I've narrowed the options to just two for these recipes: the lighter-colored yellow miso, which has a sweeter, more mellow flavor; and the darker, saltier, and more fragrant red miso. Per tablespoon, both have about 30 calories and no fat. But the red miso has 630 milligrams sodium compared to 540 milligrams in the yellow. Miso has the consistency of peanut butter; it will keep for up to two months when refrigerated in an airtight container".


6 cups water
2 pounds asparagus, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined (about 20 shrimp)
3/4 cup chopped red bell pepper
1/4 cup yellow miso (soybean paste)
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
2 tablespoons vegetable oil
1 tablespoon rice vinegar


  • Bring the water to a boil in a large saucepan.
  • Add asparagus; cook 4 minutes or until crisp-tender.
  • Remove with a slotted spoon.
  • Plunge into ice water and drain.
  • Add the shrimp to boiling water; cook 3 minutes or until shrimp are done.
  • Drain and plunge into ice water and drain.
  • Place the asparagus, shrimp and bell pepper in a large bowl; chill.
  • Combine miso and lemon juice; stir with a whisk until smooth.
  • Add orange rind and the remaining ingredients; stir well.
  • Pour over asparagus mixture; toss well to coat

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".