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Monday, June 14, 2010

Cucumber Cups with Shrimp, Korean Pear and Sake Vinaigrette

I don't know why the one photo won't correct the rotation, but get the picture!

First, peel a few large cucumbers, then cut them into 1 1/2" pieces. Then you're going to scoop out the center of each one, but leaving a bottom layer on each one. You also want to ensure you get as close to the outside wall as possible, because a thick cucumber isn't as pleasant as a paper-thin cup.

Now when I do this dish again, I'm going to pickle the cucumbers before I use them. They were good as-is, but would be much better with a nice season on them.

Meanwhile, boil a handful of shrimp, then cool and dice. Peel and dice a Korean pear. Set aside. Mince some napa kimchi, set aside. Mince some green onion, set aside.

Make your sake vinaigrette- Mix 1/2 cup sake, 1/4 rice vinegar, 2-3 Tbs sugar, a dash of sesame oil, and press 2 cloves garlic into the mixture. Shake well and use this to season your dish.

To plate, place a cucumber shell, and scoop a bit of shrimp with a bit of pear, then push down inside. Top with a small mound of kimchi, then some green onions. Pour some vinaigrette over. You can also sprinkle some black sesame seeds on top for effect.


~ Brock

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