Ebi Sunomono: Japanese Shrimp Salad

Last week I was at a potluck where someone had brought a super yummy salad. So I had to find out what it was. Pretty tasty and actually quite easy. It’s a chilled salad so it’s a great thing to take to Potlucks or make ahead. I found a few recipes that looked similar with small differences and ended up with this one from Salu-Salo. She has lots of really great looking recipes on her site!!

Ebi Sumomono Salad | Just Rhonda

Ebi Sunomono: Japanese Shrimp Salad

Ingredients

  • 150 g bean thread vermicelli
  • 100 g cooked small shrimp
  • 1/2 English cucumber peeled
  • 1/3 cup rice vinegar
  • 4 tsp sugar
  • 2 tsp soya sauce
  • 1 lemon, halved and sliced thinly

Instructions

  1. Cut cucumbers into thin slices. Sprinkle with 1 tsp salt and set aside for 5 minutes.
  2. Rinse to remove salt and drain.
  3. Cook the noodles in boiling water until just tender. Rinse in cold water and drain.
  4. In a medium bowl, combine rice vinegar, sugar and soya sauce. Add the noodles, toss, cover and chill for one hour.
  5. To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy.

http://salu-salo.com/ebi-sunomono-japanese-shrimp-salad/

http://rhondasteed.com/ebi-sunomono-japanese-shrimp-salad

It’s different and that’s why I liked it! I used the shrimp we had which were jumbo not small at all 😉

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