Sunamono Recipe

Sunamono Recipe

Ingredients :

400 g raw shrimps

1/4 cup rice vinegar

1 Lebanese cucumber

1 tablespoon caster sugar

1 tablespoon Japanese soy sauce

1 teaspoon finely grated fresh ginger

1 tablespoon Japanese white sesame seeds

1/2 teaspoon salt

 

Method :

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.

 

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