One of my favorite dishes my mom used to make. Hope you love it too!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
- 2 medium cucumbers, peeled, halved and cut into 3/4″ pieces
- 1/2 lb peeled and deveined shrimp (soak in cold salt water while you’re peeling the cucumbers and mincing garlic)
- 1/2 tsp fish sauce
- 1/2 tsp chicken broth powder
- 2 tsp avocado or vegetable oil
- Minced garlic
- Cornstarch mixture (1/2 tsp cornstarch mixed with 1 tsp water)
- White pepper powder to taste
- Heat oil in stir-fry pan on medium high heat. If using garlic, add and cook for 30 seconds.
- Rinse and towel dry the shrimp, add to the pan
- Add fish sauce and chicken broth powder and white pepper powder to taste. Fish sauce is very salty, saltier than soy sauce, so add very little at a time. You can always add more.
- Remove shrimp from pan. Add cucumber pieces, a little more fish sauce and chicken broth powder and white pepper and about 1 TBSP of water.
- Cover the pan for 2 minutes or until sauce is bubbling. To thicken the sauce, slowly add the cornstarch mixture and stir at the same time until your desired level of thickness. Be careful not to add too much too quickly and to stir as you add the mixture or the sauce will become lumpy. You may not need to add all of the mixture. If the sauce is not thick enough, make more of the cornstarch mixture and add.
- Remove from heat, add shrimp and mix together. Taste, add additional seasonings if needed. Enjoy!