Ingredients
200 g fresh shrimp meat, 50 g cucumber.
Seasonings
5 g ginger (julienned), 1/2 teaspoon each salt and chicken bouillon powder, 1 tablespoon Sichuan peppercorn oil.
Steps
1. Remove the sand vein from the shrimp, rinse and drain, then slice thinly; remove the stem from the cucumber, wash, and cut into diamond-shaped slices.
2. Bring water to a boil in a pot, add the shrimp slices and blanch until cooked through, then remove, rinse under cold water, and drain well.
3. Place the cucumber slices on a plate as a base, then top with the shrimp slices. Add salt, chicken bouillon, shredded ginger, and Sichuan peppercorn oil, then toss everything together until well combined.