Shrimp Cucumber Roll

Shrimp Cucumber Roll


1 large cucumber
4 cherry tomatoes
8 king prawns
1/2 cup rice vinegar
Sugar — 3 items of l.
Lime juice
Rukkola — for decoration


First mix in a small iron container sugar and rice vinegar. Then heat until dissolved and boil for 2 minutes. Remove from heat and cool. Cucumber cut into thin plates, pour the prepared mixture and put in the refrigerator for about 30 minutes.
In the meantime, peel the shrimp, string on the toothpicks, so that the shrimps are elongated, not bent into the half-arches. Cook them for 2 minutes, then cool and remove the shrimp from the toothpicks.
Avocado cut into thin slices and sprinkle with lime juice. Tomatoes, too, cut into slices. On the edge of the cucumber strip, put the shrimp, a piece of avocado and tomato, a leaf of the arugula — wrap everything in the roll. If the roll falls apart, you can fix it with a toothpick. Serve immediately after preparation.

shrimp tempura

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