Cucumber Shrimp Salad

When you say: "Let´s have Chinese tonight", a common picture of a cheap greasy take-away occurs to most of us (at least around Europe). Even after living in China eating in fancy or not-so-fancy restaurants, the connotation in my brain remained. Cheap - yes, greasy? Ok, that is a bit of a bad word, but let us be honest - there is a generous amount of oil floating around food - particularly in the Northern part.

You can of course disagree and prove me wrong million times and so will I do today. Here is my version of this super tasty, fresh and healthy:

FIVE FLAVORED SHRIMP SALAD:
(五味虾仁 wu wei xia ren)

• 1 cucumber
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp rice vinegar
• 12 big shrimps or 1/2 cup small shrimps
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 little fresh chilli
• 1 tbsp coriander leaves
  
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 cherry tomato

Slice the cucumber finely and marinate in a mixture of salt, sugar and vinegar. In the meantime, blanch the shrimps in hot water for about a minute or two. Drain well, place in a bowl and mix with the rest of ingredients.

To serve, place the cucumber slices on a plate in a big circle and scoop the shrimps into the middle. Enjoy :-)