A fulfilling and flavorsome dish that’s ready in just fifteen minutes! This chilled shrimp and cucumber salad is perfect for those on a low-calorie, low-fat, and high-protein diet.
Ingredients:
- Shrimp: 8
- Eggs: 2
- Cucumber: Half
- Cooking Wine: 1 tablespoon
- Spring Onion: 1 stalk
- Ginger: 4 slices
- Garlic: 4 cloves
- Small Green Chili: 1
- Spring Onion: 1
- Light Soy Sauce: 2 tablespoons
- Vinegar: 1 tablespoon
- Oyster Sauce: Half tablespoon
- Roasted White Sesame Seeds: 1 tablespoon
- Sesame Oil: 1 tablespoon
Instructions:
- In boiling water, add cooking wine, a stalk of spring onion, and ginger slices. Once boiling, add the shrimp and cook for 2 minutes until they change color. Remove from water.
- While boiling the eggs (not shown in the pictures), peel the shrimp and cut the cucumber.
- Cut the cucumber into strips.
- Prepare the sauce using a small porcelain spoon. Mix minced garlic, chopped small green chili, spring onion, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, half tablespoon of oyster sauce, 1 tablespoon of roasted white sesame seeds, and 1 tablespoon of sesame oil in a bowl. Stir well.
- Peel the boiled eggs and add them to the shrimp. You can either mix the egg yolk or enjoy it separately.
- Pour the prepared sauce over the shrimp, eggs, and cucumber. Stir until well combined.
Enjoy this delicious and nutritious low-fat shrimp and cucumber salad as part of your weight-loss journey!
