Ingredients
- 4 Kirby cucumbers, ends trimmed, cut in half crosswise
- 1 cup plus 1 tablespoon kosher salt
- 1 teaspoon sugar
- 3 scallions, chopped
- 1 small onion, peeled and thinly sliced
- 1 carrot, julienned
- 2 tablespoons dried, salted shrimp
- 1 tablespoon peeled, crushed garlic
- 1 teaspoon peeled, crushed fresh ginger
- ½ teaspoon hot red chili powder
- Nutritional Information
Nutritional analysis per serving (4 servings)
70 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 3562 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to 1/2 cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
- Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the “fingers” of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
- Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.
Dining and Cooking