This salad is perfect for summer, featuring plump shrimp and the freshness of cucumber in a special yogurt sauce that brings out the flavor of the dish.
Ingredients (serves 2)
- Cucumber: 180g (2 small ones or 1 large one)
- Peeled shrimp: 80g
- ★ Sauce
- Plain yogurt (unsweetened): 4 tablespoons
- Onion (chopped): 1 tbsp
- Dish Symphony No.2: 1/2 teaspoon
- Salt: a little
How to make it
- Sprinkle salt on 180g cucumber and roll it on a cutting board. Leave it for 10 minutes, then rinse with water and wipe dry.
- Insert a knife into the back of the peeled shrimp (80g ), remove the vein if any, rinse with water and drain.
- Boil water in a pot and boil the peeled shrimp (80g) over medium heat . When the shrimp change color, turn off the heat and leave for 5 minutes , then drain and let rest in a colander to cool.
- Crack the cucumber ( step 1) with a rolling pin or similar, then cut it in half lengthwise. Cut each slice in half again lengthwise, and then cut it into 3 or 4 equal pieces.
- Mix all the “★sauce” together.
(Taste and adjust salt to your liking)
- Place the cucumber and shrimp on a plate, pour the sauce over it, and you're done. Sprinkle a pinch of "Dish Symphony No.2" on top to finish off the dish, and it will look and smell even more gorgeous.
