Shrimp and Broccoli Salad

Step 1

Gather all the ingredients.

Step 2

Clean shrimp with cornstarch and devein (check out my tutorial). Keep the shell on so the shrimp won’t lose the flavor while being cooked.

Step 3

Bring water to a boil in a medium saucepan. Add sake and salt (to remove smell) and the shrimp and reduce the heat to medium. Cook uncovered for 2 minutes or until the shrimp turns opaque.

Step 4

Monitor closely to avoid overcooking. Remove with a mesh strainer to a bowl of iced water to let cool. The ice bath will help the shrimp have a firm texture.

Step 5

Peel the shrimp shell and cut it into bite-size pieces.

Step 6

In a small saucepan, bring water to a boil. Once boiling, lower the heat to medium and cook the eggs for 10 minutes. Transfer the eggs to iced water and let cool for 3 minutes to stop cooking.

Step 7

Peel the eggshell and cut into small pieces.

Step 8

Cut broccoli florets in bite-size pieces. Bring water to a boil in the medium saucepan and cook broccoli for 1 minute or till tender. Watch closely to avoid overcooking.

Step 9

Transfer to iced water to stop cooking further and drain well.

Step 10

Peel the cucumber and cut it in half lengthwise. Then cut into ¼ inch (6 mm) slices.

Step 11

Cut avocado into cubes and scoop out the avocado into a large bowl with a spoon.

Step 12

Put all the ingredients in the bowl, and add mayonnaise and milk.

Step 13

Sprinkle salt and freshly ground black pepper and toss all together. Add more salt and pepper to taste, if desired. Serve chilled or at room temperature.

Step 14

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.