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.