Using Herbs and Spices


Sunomono Recipe

Sunomono Recipe (Shrimps and Cucumber Salad)

Ingredients:

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

Method:

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.


More Japanese Recipes