Ebi Sunomono

Ebi Sunomono
Photo by Thayer Allyson Gowdy


  • 2 teaspoons soy sauce
  • 1/3 cup rice vinegar
  • 2 English cucumbers (about 1 1/2 lb. total), rinsed
  • 1/3 cup unsalted roasted peanuts, chopped
  • 2 tablespoons sugar
  • 8 ounces cooked, peeled, and deveined shrimp (31 to 40 per lb.), tails removed

1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.2. In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving (see notes).

View full recipe at My Recipes


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