Japanese Shrimp and Cucumber Salad Recipe



Japanese Shrimp and Cucumber Salad Recipes

Ingredients :

1 medium telegraph cucumber

375g (12 oz) raw medium shrimps (prawns)

1/4 cup (60ml / 2 fl oz) rice vinegar

1 tbsp caster sugar

1 tbsp soy sauce

1 tsp finely grated fresh ginger

1 tbsp toasted sesame seeds

Method :

Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels. Place the shrimps in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water.

Allow the shrimps to cool, then peel and devein them. Place the vinegar, sugar, soy sauce and ginger in a bowl and stir until the sugar dissolves. Add the shrimps and cucumber and leave to stand for 1 hour. Drain the shrimps and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.

Note - To toast the sesame seeds, place in a small dry pan and toss over low heat until the seeds are golden brown. Remove to a plate to cool.

Serves 4


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