Ebi Sunomono
Thayer Allyson Gowdy
The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours.
How to Make It
Step 1
1
Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
Step 2
2
In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving (see notes).
Ingredients
8 ounces cooked, peeled, and deveined shrimp (31 to 40 per lb.), tails removed
2 English cucumbers (about 1 1/2 lb. total), rinsed
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/3 cup unsalted roasted peanuts, chopped
Directions
Step 1
1
Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
Step 2
2
In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving (see notes).
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