Ingredients (2 servings)
| Medium peeled shrimps | 100 g / 3.5 oz |
|---|---|
| Small cucumber | 1 (100 g / 3.5 oz) |
| Japanese leek | 4 cm |
| Dried parsley | small amount |
| 【A】 S&B La-yu (Chili Oil) | 1 tsp |
| Vinegar | 1 Tbsp |
| Soy sauce | 2 tsp |
| Sugar | 1 tsp |
| Roasted white sesame | 1 tsp |
Directions
- Cut the cucumber into 4 blocks, then cut each block into 6 lengthways. Slice the Japanese leek into 5mm length.
- Mix 【A】 in a bowl. Remove the vein from the back of shrimps and wash. Cook shrimps in boiling water and put them in 【A】. (Be careful not to overcook shrimps. Remove them from the boiling water as soon as they curl.)
- Add cucumber and Japanese leek to (2) and mix well. Sprinkle parsley and serve.
