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.
Yield: Makes about 6 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 115
- Calories from fat: 35%
- Protein: 11g
- Fat: 4.4g
- Saturated fat: 0.7g
- Carbohydrate: 8.7g
- Fiber: 2g
- Sodium: 200mg
- Cholesterol: 74mg
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
Preparation
- 1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
- 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).
Ebi Sunomono Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: Asian, Japanese
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Sunset
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