Chinese-style Shrimp and Cucumber Salt Stir-Fry

Name: Chinese-style Shrimp and Cucumber Salt Stir-Fry
Yield: 2 servings
Cuisine: American
Ingredients: 2 Cucumbers; 3 cm ★Finely chopped Japanese leek; 1 cm ★Finely chopped ginger; 1/3 tsp Salt; 1 tsp Chicken soup stock granules; 1 1/2 tbsp Vegetable oil to cook the cucumber; 350 grams Shrimp; 3 tbsp Katakuriko; 1 Vegetable oil for the shrimp

cookpad.japan @cookpad_jp

I order this frequently at restaurants.
It's actually really simple and easy to make at home. You don't really see cucumber stir-fries in Japan, but in China, people make them regularly during the summer.

The ratio of the katakuriko flour to the shrimp is 1 scant tablespoon to 100 g. Please adjust the amount of shrimp to your liking.
Devein the shrimp with a toothpick if it bothers you. For 2 servings. Recipe by Beru

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2Cucumbers
3 cm★Finely chopped Japanese leek
1 cm★Finely chopped ginger
1/3 tspSalt
1 tspChicken soup stock granules
1 1/2 tbspVegetable oil to cook the cucumber
For the shrimp
350 gramsShrimp
3 tbspKatakuriko
1Vegetable oil for the shrimp

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Steps

1

Chop the cucumber into fourths, then slice lengthwise to make 4 sticks. Chop the leek and ginger finely.
2

Rinse the shrimp and pat dry briefly. Mix in the katakuriko.
3

Heat the shrimp with lots of oil over medium high heat. Transfer from the pan and set aside.
4

Add more oil to the pan until you have 1.5 tablespoons worth. Stir-fry the ★ ingredients briefly over high heat. Add cucumbers, salt, and chicken stock powder. Stir-fry for 30 seconds.
5

Put the shrimp back into the pan, and stir-fry again for 30 seconds to finish.