Shrimp and Cucumber Salad

Yet another addition to my Chinese cooking book. I know shrimp are an endangered item, but my son just loves this combo.


Shrimp and Cucumber Salad

1 large cucumber cut in half lengthwise& sliced very thinly.
½ lb. shrimp
1 tsp. salt
1 tbsp. vinegar
1 tbsp. sugar
1 tbsp. lemon juice
1 rib celery
Small bunch of Vermicelli

Sprinkle shrimp with salt. Remove the shell. In a med. Saucepan, bring 3 cups water to boil. Boil shrimp for 1 min. Drain and rinse with cold water to stop cooking process. Or use cooked shrimp. Slice cucumbers and place in bowl, sprinkle with salt and set aside for 10 min. Chop rib of celery. Bring larger saucepan filled ¾ full with water to boil. Boil vermicelli for 5 min. Drain, and rinse.

While Vermicelli is cooking. Squeeze water from cucumbers, drain away. Combine Shrimp, cucumbers, celery and drained and rinsed Vermicelli toss with dressing.

In separate bowl combine 1 tsp. salt, vinegar, sugar, lemon juice. This will be the dressing for the cucumbers, shrimp and vermicelli.
* I have successfully substituted chicken for the shrimp. Of course I cut it up into bite size pieces, and stir fried it.
Serves 4.