Wasabi Potato Salad

Posted by spots (Singapore, Singapore) on 10 November 2006 in Food & Cuisine and Portfolio.

By the way, I am still cooking, though admittedly I have not blogged about cooking in eons. My husband & I still need to be fed yknow and eating out is way too expensive to do on a daily basis, especially in Palo Alto.

Well, last night, we had our second dinner party since we got here. With a Korean couple, and their kids, and a Japanese man as our party guests, the food we ate included Japanese curry (by Husband), Galbi and salad greens (by HW, our Korean lady guest - very yums!), and Wasabi potato salad, by yours truly. I thought a wasabi potato salad would be quite a common dish to a Japanese, but turns out it was the first time our Japanese guest had ever tasted anything like it - and he was really impressed! (I suppose wasabi potato salad is a sort of fusion dish that is more common in Singapore than in Japan?)

Anyway, here's the very simple recipe that adds a fusion Asian twist to a traditional dish - enjoy!

Wasabi potato salad (serves 4)

6 potatoes, average size (I didn't use any special type or anything. Just regular old potatoes)

6 eggs

400g prawns

5tb onion shoots, chopped

1 cup Japanese mayonnaise

3ts wasabi paste

1. Scrub the potatoes clean. Immerse them in pot of water and heat till water boils. Boil for 20-25 minutes, using a fork to prick for doneness. Set aside to cool. Then, remove skins with a knife and chop into chunky cubes.

2. Immerse eggs in another pot of water and heat till water boils. Then, closing the pot with the lid, turn off the heat and let the eggs sit there for 20-25 minutes. * After that, de-shell the eggs and chop into chunky cubes.

3. Blanch the prawns in boiling water, then peel and chop into chunks.

4. Put the potatoes, eggs, prawns and onion shoots into a mixing bowl. Add the Japanese mayonnaise and wasabi paste. Mix thoroughly. Chill and serve slightly cold.

* This is Australian chef Neil Perry's method for attaining perfect hard-boiled eggs. The eggs are immersed in the water before the water is heated up. After the water hits boiling point, the heat is turned off and the eggs are allowed to cook by just sitting there in the water. May sound a bit weird, but hey it worked!