Cucumber and shrimp in ginger sauce

Use a peeler to slice the cucumber into about 10 thin slices. Sprinkle salt to blend in, and if water comes out, wash with water and wipe off the water with kitchen paper or something similar.

Pour shrimp with a bamboo skewer and boil it in hot water with 1 teaspoon of salt for about 1.5 to 2 minutes. Give it in a colander and peel its shell.

Cut the flesh into bite-sized pieces. The head and tail are used for plating, so don't throw them away.

Roll the shrimp meat with thinly sliced ​​cucumbers and arrange them on a plate.

Make ginger sauce. Put other ingredients other than sesame oil in a bowl and mix. Heat sesame oil in a frying pan until it reaches 180-190°C and pour into the dish.

Serve with the head and tail of the shrimp, then pour in the ginger sauce from [5] and it's finished.