Detailed Recipe for Chinese Cold Cucumber with Shrimp Balls

Cold Cucumber with Shrimp Balls is a classic refreshing Chinese cold dish. Crisp cucumber pairs with tender, bouncy shrimp balls, tossed in a fresh, tangy and lightly savory sauce. Low in fat, light and appetizing, it is perfect for summer meals, side dishes and light dinners.

Ingredients

Main Ingredients

2 fresh cucumbers

200g fresh shrimp

Aromatics

3 garlic cloves (minced)

A little chopped coriander

A few slices of ginger

Seasonings

1 tbsp rice vinegar

1 tsp light soy sauce

½ tsp oyster sauce

A pinch of salt

A little white sugar

White pepper powder

Sesame oil

Chili oil (optional)

Step-by-Step Instructions

1. Process the shrimp

   Peel and devein the fresh shrimp, remove the shrimp thread, then rinse clean.

   Gently cut the shrimp back slightly to make it curl into a nice shrimp ball after cooking.

   Marinate the shrimp with a little salt, white pepper and ginger slices for 10 minutes to remove fishy smell.
2. Blanch the shrimp balls

   Boil an appropriate amount of water in a pot. Put in the marinated shrimp.

   Blanch over medium heat for 1–2 minutes until the shrimp turn pink, curled and fully cooked.

   Take out the shrimp balls immediately, drain and set aside to cool.
3. Prepare the cucumber

   Wash the cucumbers thoroughly, pat them flat with a kitchen knife, then cut into small sections or strips.

   Put the cucumber in a bowl, sprinkle a little salt, mix well and marinate for 5 minutes to draw out excess water.

   Squeeze out the water gently to keep the cucumber extra crisp.
4. Mix the cold dressing

   Take a small bowl, add minced garlic, rice vinegar, light soy sauce, oyster sauce, white sugar and a pinch of salt.

   Stir well until all seasonings dissolve evenly to make a fresh cold sauce.
5. Combine and toss

   Put the drained cucumber and cooled shrimp balls into a large mixing bowl.

   Pour the prepared seasoning sauce over them, add chopped coriander and a few drops of sesame oil.

   Add chili oil if you like a spicy taste, then toss all ingredients evenly.
6. Chill and serve

   Let it sit for 5 minutes to fully absorb the flavor.

   Transfer to a plate and serve cold for the best taste.

Cooking Tips

1. Do not blanch the shrimp for too long, otherwise the meat will become tough and lose its tender texture.
2. Patting and salting cucumber is the key to a crisp and refreshing taste.
3. The seasoning can be adjusted freely; reduce vinegar if you prefer a mild flavor.
4. Keep the dish refrigerated for 10 minutes before eating for a cooler, better mouthfeel.
5. You can add a little shredded carrot or fungus to enrich the nutrition and color.

Detailed Recipe for Chinese Home-Style Mixed Vegetables Stir-Fry

 Chinese mixed vegetable stir-fry is a traditional, light and homestyle northern Chinese dish. It combines various fresh seasonal vegetables, bean sprouts, vermicelli and eggs. 

Quick stir-fried with simple seasonings, it features a fresh, savory taste, crisp texture and balanced nutrition. It is easy to cook and a common side dish for daily meals.

Ingredients

Main Ingredients

2 eggs

100g mung bean sprouts

80g dried vermicelli

1 small carrot

1 green Chinese cabbage

1 piece of dried tofu skin

Aromatics

2 garlic cloves (minced)

A small amount of chopped scallions

Seasonings

1 tablespoon light soy sauce

A pinch of salt

Half teaspoon white sugar

A little white pepper

Cooking oil

A few drops of sesame oil (optional)

Step-by-Step Instructions

1. Prep all ingredients in advance

   Soak dried vermicelli in warm water for 10 minutes until soft, then cut into short sections and drain well. Wash mung bean sprouts and remove rotten roots. Shred carrot, Chinese cabbage and dried tofu skin into thin strips. Beat eggs in a bowl and set aside.
2. Scramble the eggs

   Heat cooking oil in a wok over medium heat. Pour in the beaten eggs, stir and fry until fully set and golden. Scoop out and reserve for later use.
3. Sauté aromatics

   Add a little more oil to the wok. Put in minced garlic and chopped scallions, stir-fry quickly until fragrant.
4. Stir-fry hard vegetables first

   Add carrot strips and dried tofu skin. Stir-fry for 1 minute to soften the harder ingredients and release sweetness.
5. Add soft vegetables and vermicelli

   Put in Chinese cabbage strips and mung bean sprouts. Stir-fry on high heat for 1–2 minutes until the vegetables are slightly tender but still crisp. Add soaked vermicelli and mix well.
6. Season and combine

   Drizzle with light soy sauce, add salt, sugar and white pepper. Stir evenly to let all ingredients absorb the flavor. Put the scrambled eggs back into the wok, toss and mix thoroughly.
7. Final finish

   Turn off the heat, drizzle with a little sesame oil to enhance the aroma. Give it a final quick stir, then transfer to a plate and serve hot.

Cooking Tips

1. Always stir-fry on high heat for a short time to keep vegetables crisp and prevent water loss.
2. Vermicelli easily sticks together; separate it gently when stirring.
3. Sugar is added in a small amount to freshen the flavor without making the dish sweet.
4. Ingredients can be adjusted freely according to personal preference, such as adding fungus or chives.
5. Do not over-season to maintain the fresh original taste of vegetables.