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Ebi Sunomono: Japanese Shrimp Salad

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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
 

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

Notes

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