1 tablespoon caster sugar
Japanese soy sauce
finely grated fresh ginger
Japanese white sesame seeds
1/2 teaspoon salt
Use a vegetable peeler to peel the
cucumber before cutting it into half lengthways. Use a teaspoon to
remove the seeds. Then cut the halved cucumber into thin slices.
Sprinkle with some salt and set aside for about 5 minutes. Rinse the
cucumber under running water to remove the salt. Pat dry with paper
towels. Cook the shrimps by placing them in a pan of boiling lightly
salted water and simmer for 1-2 minutes or until just cooked. Drain the
shrimps and plunge them into cold water to stop the cooking. Peel and
devein the shrimps, leaving the tails intact. Use a bowl to mix the
sugar, soy sauce, vinegar and ginger. Stir until the sugar dissolves.
Add the cucumber and shrimps, cover and marinade for 1 hour in the
fridge. Toast the sesame seeds in a dry pan on moderate heat for 3-4
minutes or until the seeds are golden brown, shaking the pan
consistently. Remove once done to prevent burining. Drain the cucumber
and shirmps from the marinade. Arrange on a serving plates and sprinkle
with the toasted sesame seeds and serve.