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Cucumber Cup with Spiced Shrimp & Cashew

Cucumber Cup with Spiced Shrimp & Cashew

Cucumber Cup with Spiced Shrimp & Cashew

2 Servings


8 oz shrimp, peeled and deveined, tail-off
½ oz fresh ginger, minced
½ oz garlic, minced
2 Tbl sesame oil
1 tsp salt
1 oz cilantro, finely chopped
1 oz Thai basil, finely chopped
1 tsp cashews, finely chopped
1 European cucumber, peeled
1 Tbl kimchi vinaigrette (store bought)


For the Shrimp:

1. Chop shrimp and mix with ginger, garlic, and sesame oil. Sauté mixture and season with salt.

2. Cool down and add herbs and cashews. Cut cucumber in ½” discs and carve out center to fill with shrimp mixture.

To Serve:

Place kimchi vinaigrette in the cavity of the cucumber and place shrimp mixture on top. Garnish with cilantro leaf.

© 2010 Angelo Sosa.

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