Easiest Way to Prepare Award-winning Chinese-style Shrimp and Cucumber Salt Stir-Fry

Chinese-style Shrimp and Cucumber Salt Stir-Fry. Succulent shrimp, slathered in a delicious. Frying shrimp takes five minutes, tops, even for ones that are quite large. Once the shrimp are fried, you toss them with minced garlic, green onions, and red chili pepper flakes Add drained fried shrimp to bowl with browned aromatics.

Salting can help draw out some of that water making it more suitable for stir frying. Chinese-style braised sea cucumbers and shiitake mushrooms make a delicious starter course. Yes, it's very much a Chinese dish. You can cook Chinese-style Shrimp and Cucumber Salt Stir-Fry using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chinese-style Shrimp and Cucumber Salt Stir-Fry

1. You need 2 of Cucumbers.
2. Prepare 3 cm of ★Finely chopped Japanese leek.
3. Prepare 1 cm of ★Finely chopped ginger.
4. You need 1/3 tsp of Salt.
5. You need 1 tsp of Chicken soup stock granules.
6. It's 1 1/2 tbsp of Vegetable oil to cook the cucumber.
7. You need of For the shrimp.
8. It's 350 grams of Shrimp.
9. It's 3 tbsp of Katakuriko.
10. You need 1 of Vegetable oil for the shrimp.

Next, you add the shiitake and sea cucumber to the aromatics. You stir fry until everything is coated with oil. Pour in the strained liquid in which the mushrooms were. Devine the shrimp and marinate with salt, white pepper and sugar.

Chinese-style Shrimp and Cucumber Salt Stir-Fry step by step

1. Chop the cucumber into fourths, then slice lengthwise to make 4 sticks. Chop the leek and ginger finely..
2. Rinse the shrimp and pat dry briefly. Mix in the katakuriko..
3. Heat the shrimp with lots of oil over medium high heat. Transfer from the pan and set aside..
4. Add more oil to the pan until you have 1.5 tablespoons worth. Stir-fry the ★ ingredients briefly over high heat. Add cucumbers, salt, and chicken stock powder. Stir-fry for 30 seconds..
5. Put the shrimp back into the pan, and stir-fry again for 30 seconds to finish..

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