Our family always orders ebi sunomono every time we dine at a Japanese restaurant. For us, eating it is a good and refreshing way to end a full and satisfying meal.
Ebi Sunomono (Japanese Shrimp Salad)
Prep time
Cook time
Total time
Author: Liza A
Serves: 5 servings
Ingredients
- 150g bean thread vermicelli (Lungkow brand)
- 100 g cooked small shrimp
- ½ English cucumber, peeled
- ⅓ cup rice vinegar
- 4 teaspoons sugar
- 2 teaspoons soy sauce
- 1 lemon, halved and sliced thinly
Instructions
- Cut the cucumbers into thin slices. Sprinkle with 1 teaspoon of salt. Set aside for 5 minutes.
- Rinse to remove salt, and drain.
- Cook the noodles in boiling water until just tender (around 5 minutes). Rinse in cold water and drain.
- In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles, toss, cover and chill for one hour. (The noodles stick together if it has been chilled for too long)
- To serve, divide cold vermicelli into 5 serving bowls. Top with shrimp, cucumber and lemon. Enjoy!
Notes
For extra dressing (1 serving): mix 1 tablespoon rice vinegar, 2 tablespoon water and 1 teaspoon sugar
This was delicious, just like at the restaurant I’d get it from. Followed the instructions exactly and it tasted perfect. Highly recommend, will be making more very soon.
Thank you so much for sharing this! I love this, one of my favorites!
You’re welcome Lisa! It is a favorite of mine too 🙂
Do you put your salad in water before eating it , the picture looks like a soup , and I’ve always eaten it in a bowl like a soup with water
In the picture I added extra dressing, which is why it looks like a soup. The dressing is made of:
1 tbsp rice vinegar
2 tbsp water
1 tsp sugar
The recipe and directions say soy but no water. All the comments say water. I already added 1 tsp of soy and it’s all brown. ????
Yes, you are right, there’s no water in the recipe and directions. If you look at the notes section, there’s a recipe for extra dressing which includes water. As for the rice vinegar-sugar-soy sauce mixture being brown, that’s okay, it will turn less brown when you mix it with the noodles. Hope these help!
Can regular vermicelli be used? does it have to be lungkow brand?
Hi Nathan,
Yes, you can use regular vermicelli. Thanks for stopping by:)
Loved this simple recipe! I added in one thinly sliced lemon to the soaking part cause I like it a little lemony. I also only put it into the fridge for about twenty minutes and it came out perfect for me!
Hi Natalie,
Glad you love it and thanks for taking the time to write! Take care 🙂
This looked so delicious, I attempted to make it but mine came out a little to vinegary and I wasn’t sure if I did it correctly cause I didn’t have much liquid. could anyone help ?! I would love to try it again.
Hi Holly,
The marinated noodles, if chilled in the refrigerator (especially for a long time) will normally absorb most of the liquid. So what I would do is to put just enough noodles ( 1 serving or 2, depends how much you want) in a bowl and make extra dressing ( 1 tbsp rice vinegar, 2 tbsp water and 1 tsp sugar). You may adjust the proportion according to your taste. So if you don’t want it too vinegary, then add more water and sugar. Put the extra marinated noodles back in the refrigerator and you can have more later (for snack or any time you crave for it). That’s how we do it at my house. Hope this helps 🙂
My son is obsessed with this dish and it’s much more economical to make it at home. Great recipe!
Thanks 🙂
Soooo happy I learned how to make this!! Sooo yummy my fave appitizer!
Hi La Rissa,
It is my fave appetizer too 🙂
Me too!
Great looking noodle soup and it looks very healthy too.
Thanks Jo! 😀
This looks great! I love noodle and shrimp recipes
Thanks !