Chop the cucumber into fourths, then slice lengthwise to make 4 sticks. Chop the leek and ginger finely.
Rinse the shrimp and pat dry briefly. Mix in the katakuriko.
Heat the shrimp with lots of oil over medium high heat. Transfer from the pan and set aside.
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.
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.
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.