Stir-fried Cucumber with Exclusive Shrimp Paste
Bouncy shrimp paste patties sear alongside crisp cucumber batons, all glossed in a tangy ketchup-based sauce. Springy, cool, and bright, a playful dish that wins over both kids and adults.
Instructions
- 1
Peel the cucumber and carrot and dice them, mince the shrimp into a paste, then mix together soy sauce, vinegar, ketchup, and water to make the sauce and set aside.
- 2
Mix the shrimp with starch evenly.
- 3
Stir vigorously in one direction.
- 4
Heat oil in a wok, add 1 teaspoon of minced shrimp, and pan-fry over low heat into shrimp patties.
- 5
Fry until both sides are golden brown, then take out and set aside.
- 6
Heat oil in a wok, add cucumber and carrot, and stir-fry until soft.
- 7
Place the shrimp cake in and pour in the sauce, simmer over low heat until cooked.
- 8
Cook until the sauce is reduced, then it is ready to serve.
- 9
Finished dish picture, goes super well with rice.
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Ingredients
Main Ingredients
- Cucumber1 stick
- Carrot半根
- Shrimp8 piece
- Water1 spoon
Seasonings
- Starch1 spoon
- Edible oilto taste
- light soy sauceto taste
- Vinegara pinch
- Sweet potato pasteto taste