Ingredients
3 tender small cucumbers, 36 large fresh shelled shrimp, and some fresh broth as needed.
Seasonings
2 cubes fermented red bean curd (nam yue), 75 g (about 1/3 cup) hoisin sauce, 50 g (about 1/4 cup) egg white batter, 15 g (about 2 tablespoons) toasted white sesame seeds, 5 g (about 1 teaspoon) minced white scallion, salt, chicken bouillon powder, ground white pepper, Shaoxing cooking wine, MSG, and sesame oil, all to taste.
Instructions
1. Rinse fresh shrimp, squeeze dry, then mix with salt, cooking wine, MSG, and egg white until well-coated. Refrigerate for about 10 minutes. Trim both ends of tender cucumber, slice into 0.5 cm thick rounds, then use a small knife to remove the center seeds, forming cucumber rings. Mash fermented bean curd into a paste.
2. Put the seafood sauce in a small bowl, first bring the fresh stock to a boil, then add fermented red bean curd paste, salt, MSG, chicken bouillon, white pepper, minced scallions, and sesame oil, stirring well to create a seasoned seafood sauce.
3. Thread one chilled shrimp through each cucumber ring, then blanch them all in boiling water until just cooked through, remove and plunge into cold water to cool, drain well, arrange neatly on a plate, and drizzle with the prepared dressing. This dish features succulent shrimp and crisp, refreshing cucumber rings.