Ebi Sunomono

Vinegar is a much underutilized ingredient in the kitchen, in my opinion. It can transform ingredients that are ordinary or plain into a magical dish. In wintertime, I feel we often end up eating dishes that are heavy or rich, due to the fact it’s the holidays, or because it’s comforting in the cold. While I’ll certainly be the first person to order that bit of comfort food, I’m also the first person who’ll ask for a palate cleanser! This easy dish is perfect any time of year but I love it especially now – the bright, fresh acidity is perfect on its own, or to cut the richness of a meal.

Serves: 6

Ingredients (1 Serving)

• 200 g cellophane noodles (also known as Chinese vermicelli)

• 150 g baby shrimp, steamed and peeled

• 1 English cucumber

• ⅔ cup rice vinegar

• 2–3 tbsp sugar

• 2 tbsp soy sauce


1. Slice the cucumber thinly and sprinkle salt over it, allowing water to drain from it, and leave for 5–10 minutes. Rinse thoroughly, then drain.

2. Cook the cellophane noodles in boiling water for approximately 6 minutes, then stop the cooking process by running cold water over them.

3. In a bowl, combine the vinegar, sugar, and soy sauce, and toss in the noodles and the cucumber, making sure everything is coated evenly. Cover well and refrigerate for 1 to 2 hours.

4. Serve chilled, with baby shrimp (or perhaps crab) on top and a wedge of lemon. Having the protein is optional and can be omitted if you prefer.

5. Enjoy this refreshing, cold dish!