Cucumbers with Ginger Scallion Sauce and Lemongrass Shrimp
Refresh your palate with our Cucumbers with Ginger Scallion Sauce & Lemongrass Shrimp. Crisp cucumber slices topped with succulent shrimp marinated in aromatic lemongrass, all drizzled with a zesty ginger scallion sauce. A light, flavorful dish perfect for any occasion.
INGREDIENTS
- 5 cucumbers – SGC# 195732
- 6ea green onions, thinly sliced – SGC# 192014
- Sushi ginger, drained, coarsely chopped – SGC# 487062
- ¼ cup vegetable oil – SGC# 054346
- 3 Tbsp red wine vinegar – SGC# 125417
- 3 Tbsp soy sauce – SGC# 087411
- ½ bunch cilantro leaves – SGC# 193201
- 12 large shrimp – SGC# 209062
- 2 tbsp lemongrass paste
- 1 tbsp minced fresh Thai chili – SGC# 087526
- 2 teaspoons minced garlic – SGC# 192922
- 2 teaspoons fish sauce – SGC# 182024
- Salt and pepper – SGC# 052100; 191565
- 1 tbsp grapeseed oil
- Juice of 1 lime – SGC# 192675
INSTRUCTIONS
Step 1:
- Gently smash 5 mini seedless, Persian, or other small cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 1" pieces and place in a medium bowl. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let sit at least 5 minutes and up to 1 hour.
Step 2:
- Mix green onions, picked sushi ginger, vegetable oil,red wine vinegar, and soy sauce, in a small bowl to combine.
Step 3:
- Squeeze cucumbers thoroughly and drain off excess liquid. Pour pickled ginger–scallion sauce over and toss to coat. Transfer salad to a platter and top with ½ bunch cilantro leaves with tender stems only, coarsely chopped. Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Shrimp:
· Peel and devein the shrimp, leaving the tails on for a nice presentation. Rinse under cold water.
· Trim the outer tough layers from the lemongrass to reveal a pale softer lower section of the stalk. Smash with the back of a knife to bruise. Fine dice the lemongrass. To the bowl add the Thai chili, minced garlic, fish sauce, pinch of salt and pepper. Mix to combine.
· Remove the outer sheath from the remaining lemongrass stalks and trim them so they are about 4 inches (10cm) long. Cut the tip on a 40° angle to make a spear.
· Skewer two of the shrimp on to each of the stalks. Place on a tray and coat both sides with the marinade. Refrigerate 1 hour.
· Remove shrimp drizzle with a little grapeseed oil.
· Preheat a cast-iron grill pan over medium-high heat.
· Place the shrimp skewers on grill and cook without moving for about 2 minutes per side. Remove shrimp and splash the shrimp all over with the juice of one fresh lime.
