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223g shrimps, 1 cucumber (large), some coriander, some salt.

(1) 1/2 tsp salt.
(2) 1/2 tsp lemon juice, 1/4 tsp ground black pepper, 1/4 tsp mirin.
(3) 1/4 cup o f vinegar, 4T caster sugar, 1/2 tsp soy sauce.


1. Rinse a cucumber; Cut off both ends; Cut into halves lengthwise; Slice; Set over a bowl; Marinate in seasoning (1) for 30 minutes.
2. Rinse and soak shrimps in salty water briefly; Lift the shrimps up; Rinse in running water briefly; Pat dry; Blanch in boiling water for 3 minutes; Lift the shrimps up; Rinse in running water till cool; Drain in a colander; Discard heads and tails of the shrimps; Shell; Devein with toothpicks; Marinate in seasoning (2) for 20 minutes.
3. Add seasoning (3) to a big bowl; Stir till the sugar dissolved.
4. Squeeze the cucumber slices from the step 1 with hands to get rid of the excess water; Pat dry the cucumber slices with kitchen paper; Add to the bowl with the seasoning mixture from the step 3; Add the shrimps; Mix well; Cover with a piece of cling film; Chill in the fridge for at least 30 minutes before serving.
5. Discard the stems of coriander; Rinse and drain.
6. Take the bowl from the step 4 out of the fridge; Discard the cling film; Toss briefly with a wooden spatula; Arrange in serving plates; Garnish with the coriander.