Ebi Sunomono (Japanese Shrimp Salad)

Ebi Sunomono is a Japanese dish consisting of shrimps (ebi) and thinly sliced cucumbers marinated in rice vinegar (su) for several hours. It has a sweet tangy taste and very refreshing.

Course Appetizer, Side Dish

Cuisine Japanese

Keyword noodles, refreshing, salad, shrimp, summer, vermicelli, vinegar

Prep Time 1 5

Cook Time 5

Total Time 1 10

Servings servings

Calories 154kcal

Author Liza Agbanlog

Ingredients

150 g bean thread vermicelli Lungkow brand
100 g cooked small shrimp
½ English cucumber peeled
1/3 cup rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 lemon halved and sliced thinly

Instructions

Cut the cucumbers into thin slices. Sprinkle them with 1 teaspoon of salt and set them aside for 5 minutes. Rinse the cucumbers to remove the salt and drain them. Set aside.
In a pot, bring 6 cups of water to a boil. Turn off the heat and add the noodles. Let them soak until they are soft, about 5 minutes. Rinse the noodles in cold running water and drain them completely. Use scissors to roughly cut the noodles into 2-inch pieces. Set aside.
In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles and toss them. Cover the bowl and chill the mixture for at least one hour. (Note: The noodles may stick together if chilled for too long)
To serve, divide cold vermicelli into 5 serving bowls. Top each bowl with shrimp, cucumber and lemon.

Notes

Notes

For extra dressing (1 serving): mix 1 tablespoon rice vinegar, 2 tablespoons water and 1 teaspoon sugar

Nutrition