Sliced Cucumber and Shrimp in Vinegar
A refreshing mix of cucumbers and "umami" packed shrimp.
15min+
34kcal
500mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Thinly slice the cucumber into rounds, lightly cover in salt and set aside for 5 minutes. Once they have softened dry well with a paper towel. Peel the ginger and slice into thin strips and soak in water for 2-3 minutes.
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Boil (A) in a pot, place in the (deveined) shrimp and boil for 2-3 minutes. Turn off the heat and leave as is to cool. Once cooled, peel the shells from the shrimp and cover in salt and sake.
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Mix (B) together forming the sanbaizu sauce.
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Pile the shrimp and cucumbers in a bowl. Dry the ginger strips and place on top. Dress with (3).
Cooking Basics
Cucumbers - thin rounds
Cut off both ends, and then slice from end to end at consistent widths.
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