As part of Eater's first ever Chinese Food Week, chefs at six major Washington, DC restaurants that don't serve Chinese food agreed to make a special limited edition dish, served just this week. Every day we'll highlight a new dish. On deck today: Carrot Ginger Salad with Crispy Rock Shrimp at Watershed.[R. Lopez]
We've been taking a look all week at the various dishes that DC restaurants have prepared especially for Eater's first-ever Chinese Food Week — including Proof, Graffiato, Ripple, J&G Steakhouse and Smith Commons. Now it's time for Watershed and its carrot ginger salad served with crispy rock shrimp. Chef Todd Gray explains: "This dish was inspired by crispy tempura shrimp. We are lightening it up with a fresh salad of carrot and ginger topped with crispy rock shrimp."
Want to get a taste? The salad will be available for lunch and dinner through November 6 for $8.
· All Chinese Food Week Coverage [-EDC-]