Chinese-style Shrimp and Cucumber Salt Stir-Fry

Chinese-style Shrimp and Cucumber Salt Stir-Fry

The shrimp is so plump It works really well with the crunchy cucumbers. You never get tired of the refreshing flavor of salt.

Ingredients: 2 servings

★Finely chopped Japanese leek
3 cm
★Finely chopped ginger
1 cm (2 cm if tubed)
1/3 teaspoon
Chicken soup stock granules
1 teaspoon
Vegetable oil to cook the cucumber
1.5 tablespoon
For the shrimp
350 g
3 tablespoons
Vegetable oil for the shrimp
As needed


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.

Story Behind this Recipe

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.