Sliced Cucumber and Shrimp in Vinegar
A refreshing mix of cucumbers and "umami" packed shrimp.
- 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
Cut off both ends, and then slice from end to end at consistent widths.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
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