Japanese Tempura Salad With Ginkgo Nuts

• 1-1/4 pounds medium cooked shrimps, shelled and deveined
• 1 can Asian baby corn, drained, rinsed well, drained
• 1 can Asian ginkgo nuts, drained
• 18 sugar peas, blanched for 30 seconds, drained and cooled thoroughly with cold water, drained
• 12 large white mushrooms, brushed clean, trimmed and quartered
• 1 medium red onion, peeled, thinly slivered lengthwise
• 1/3 cup mirin (sweet sake) or pale dry sherry
• 2/3 cup Japanese all-purpose soy sauce
• 2 teaspoons finely-grated fresh ginger root
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 small bag baby spinach for salad, stacked and finely sliced
• 1/4 cup finely shredded fresh cilantro

1. In a large bowl, combine the shelled and deveined shrimp, baby corn, ginkgo nuts, sugar peas, mushrooms and red onion.
2. Cover with plastic film and refrigerate for no longer than 1 hour. Salad should be only slightly cooler than room temperature.
3. In a small bowl, combine mirin or sherry, soy sauce, ginger, sugar and salt. Mix well, pour over salad and toss lightly.
4. Combine shredded spinach and cilantro, and divide among 6 salad plates. Top with salad equally divided.

asian baby corn, asian ginkgo nuts, sugar, white mushrooms, red onion, mirin, soy sauce, ginger root, sugar, salt, baby spinach for salad, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/japanese-tempura-salad-with-ginkgo-nuts-1206692 (may not work)