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 Sunset

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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. 1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
  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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