September 20, 2010
2 cups guso seaweeds (lato)
1/2 cup shrimps, blanched then peeled
1 thumb-size ginger, chopped
2 small onions, sliced
2 medium-sized tomatoes, seeded then julienned
3 tbsps. salad oil
1/2 cup vinegar
salt to taste
pepper to taste
1 head lettuce
1 small cucumber, sliced into thin rounds
Pickled Guso with Shrimps Procedures:
1. Using a bowl, mix all ingredients then refrigerate. Chill for an hour.
2. On a server platter, place a bed of lettuce and cucumber and top with the pickled seaweed and shrimp mixture. Serve.