Japanese Shrimp and Cucumber Salad Recipe
Japanese Shrimp and Cucumber Salad Recipes
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
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.
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.
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