Sunomono Recipe

Sunomono Recipe (Shrimps and Cucumber Salad)


1 Lebanese cucumber

375g Raw shrimps

1/4 cup Rice vinegar

1 tablespoon Caster sugar

1 tablespoon Japanese soy sauce

1 teaspoon Finely grated fresh ginger

1 tablespoon Japanese white sesame seeds


Peel the cucumber with a vegetable peeler, halve it lengthways and remove any seeds with a teaspoon. Cut the cucumber into thin slices, sprinkle thoroughly with salt and set aside for 5 minutes. Rinse to remove salt, and pat dry with paper towels.


Place the shrimps in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain the shrimps and plunge them into cold water. When the shrimps are cool, peel and de-vein them, leaving the tails intact. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the shrimps and cucumber, cover and marinade in the refrigerator for 1 hour.


Toast the sesame seeds in a dry pan over medium heat for 3 to 4  minutes, shaking the pan gently, until the seeds are golden brown; remove the seeds from the pan at once to prevent burning. Drain the shrimps and cucumber from the marinade. Arrange on serving plates, sprinkle with the sesame seeds and serve.

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