- Shrimps500 Gram(s)Fresh
- Cucumber1 Piece(s)
- Soy Sprout200 Gram(s)
- Celery1 Piece(s)
- Chives1 Piece(s)
- Garlic6 Piece(s)
- Pepper8 Piece(s)small and dried
- Anise1 Piece(s)
- White sesame2 Tablespoon(s)
- Sichuan pepper2 Teaspoon(s)
- Soy paste2 Tablespoon(s)
- Sunflower oilPinch
The cucumber, it is eaten hot too, just pan-fried. It will bring to a shrimps salad astringency and bitterness. Try this simple and rather light recipe and you will discover a new taste of salad.
Cleaning and washing the ingredients
Wash and cut the cucumber into strips. Remove the celery leaves and cut into strips. Cut the chives into slices, the ginger into slices and the small sliced dried peppers. Chop the garlic cloves.
Bring the water to a boil, then add the celery and blanch for a minute. Remove and put them in cold water.
How to fry the shrimps in the right way
Heat the sunflower oil in the pan, then add the shrimp. Fry the shrimp until crispy. Remove, filter and put them aside.
Making the sauce
Leave some oil in the pan, add two teaspoons of Sichuan pepper and one star anise. Sauté for a moment then add the chopped garlic and two tablespoons of soy paste. Blow up for a moment. Add the chives, ginger and dried peppers. Blow up for a moment.
Add the soy sprouts. Fry for one minute then add the celery. Blow up for a moment. Add shrimp. Blast everything for a minute.
Final steps of shrimps salad
Finally add cucumbers and two tablespoons of white sesame. Fry evenly and serve.
For more seafood recipes click here.
Cooked cucumbers look like zucchini. They adapt in a similar way. Instead of shrimp, you can use a chopped chicken leftover finely chopped. A good idea add a little chicken juice.