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Dried Shrimp Stuffed Cucumbers Recipe
|Dried shrimp||3 Tablespoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1 1⁄2 Teaspoon|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||2 Tablespoon|
|Ground pork||2⁄3 Pound|
|Vegetable oil||3 Tablespoon|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1785 Calories from Fat 1264
% Daily Value*
Total Fat 142 g218.1%
Saturated Fat 34.3 g171.4%
Trans Fat 0 g
Cholesterol 487.7 mg
Sodium 4313.7 mg179.7%
Total Carbohydrates 46 g15.5%
Dietary Fiber 8.3 g33.1%
Sugars 17.7 g
Protein 88 g175.4%
Vitamin A 95.7% Vitamin C 118.7%
Calcium 25.6% Iron 42.6%
*Based on a 2000 Calorie diet
Drain well; discard water.
Chop softened shrimp into small pieces with a cleaver.
Place shrimp in a medium bowl with wine, ginger root, green onions, soy sauce, 1 teaspoon cornstarch, sesame oil, salt and ground pork; mix well.
Wash and peel cucumbers.
Cut into 1-1/2-inch lengths.
Scoop out seeds and sprinkle a little cornstarch on the inside of each piece.
Stuff pork mixture into hollows.
Heat vegetable oil in a large skillet over medium high heat 30 seconds to 1 minute.
Carefully place each piece of stuffed cucumber in saucepan.
Cover and cook 2 minutes until bottom of each piece is golden.
Turn and cook the other side 1 minute.
Reduce heat to low.
Add 1 cup water.
Cover and simmer until water is almost all absorbed by cucumbers.