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.

Recipe for Chinese Cold Mixed Yam Noodle Sheets

 Cold yam skin noodles are a classic refreshing Chinese cold dish. It features chewy, smooth yam skin with a savory, tangy and slightly spicy dressing, light and appetizing, perfect for daily meals and summer eating. Below is a complete, detailed homemade method.

Ingredients

Main Ingredients

150g dried yam skin

Side Ingredients

1 small cucumber, a little carrot, coriander, 3 cloves garlic, a handful of roasted peanuts

Seasonings

1 tbsp light soy sauce, 1.5 tbsp rice vinegar, 1 tsp sugar, a pinch of salt, 1 tbsp chili oil, 1 tsp sesame oil, 1 tbsp sesame paste, a little chicken essence

Step-by-Step Instructions

1. Soak the yam skin

   Put the dried yam skin into a clean large bowl, pour in warm water at about 40℃, soak for 10–15 minutes until fully softened and no hard core inside. Take it out and gently squeeze off excess water.
2. Blanch and cool for better texture

   Boil an appropriate amount of water in a pot. Put the soaked yam skin into boiling water and blanch for 2–3 minutes. Turn off the heat, fish out the yam skin immediately, and rinse repeatedly with cold ice water. This step keeps the yam skin chewy, non-sticky and springy, then drain thoroughly and set aside.
3. Prepare side dishes and aromatics

   Shred the cucumber and carrot finely; chop garlic into minced garlic, cut coriander into small sections, and crush roasted peanuts for later use.
4. Make the special cold dressing

   Take a small bowl, add sesame paste first, stir with a little warm water to dilute it into a smooth texture. Add minced garlic, light soy sauce, rice vinegar, sugar, salt, chicken essence, chili oil and sesame oil in sequence. Stir fully until all seasonings are well blended to form a rich cold sauce.
5. Mix all ingredients together

   Put the drained yam skin into a large mixing bowl, add cucumber shreds, carrot shreds and coriander sections. Pour the prepared seasoning sauce over the ingredients, add crushed peanuts, then toss and mix evenly with chopsticks or hands.
6. Serve and taste

   Let the mixed yam skin stand for 3–5 minutes to fully absorb the flavor of the sauce. Transfer to a plate, and you can add a little white sesame for decoration if you like.

Cooking Tips

1. Do not soak the yam skin in hot water for too long, or it will become too soft and lose its chewy taste.
2. Ice water cooling is the key to the crisp and smooth taste, do not skip this step.
3. The ratio of vinegar and sugar can be adjusted according to personal taste; add more chili oil for a spicier flavor.
4. Homemade fresh yam skin is also optional: slice fresh Chinese yam thinly, coat with starch and steam for 3–4 minutes, then cool and mix.