Chinese-style Shrimp and Cucumber Salt Stir-Fry
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
Chinese-style Shrimp and Cucumber Salt Stir-Fry
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
Cooking Instructions
- 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.
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