Drain the bamboo shoot very well and cut into bite-sized pieces. Mix the ◎ ingredients and the sakura shrimp to make the dressing.
Put the lettuce leaves in cold water to crisp them, rip up into easy to eat pieces. Drain and pat dry, and line serving plates with the leaves.
Heat up the frying oil over high heat and deep fry the katakuriko-coated bamboo shoot pieces. When they've turned pale golden brown and are crisp, take them out and drain the oil.
Put the bamboo shoot pieces on the lettuce.
Pour the dressing over them.
Story Behind this Recipe
I became a recipe tester for a certain brand of frying oil, so I wanted to come up with a simple salad-style dish using crisp deep fried ingredients that can be enjoyed even during the hot summer months.
Coat the bamboo shoot pieces at Step 3 with katakuriko just before deep frying them.