Chinese-style Shrimp and Cucumber Salt Stir-Fry

• 2 Cucumbers
• 3 cm Finely chopped Japanese leek
• 1 cm Finely chopped ginger
• 1/3 tsp Salt
• 1 tsp Chicken soup stock granules
• 1 1/2 tbsp Vegetable oil to cook the cucumber
• 350 grams Shrimp
• 3 tbsp Katakuriko
• 1 Vegetable oil for the shrimp

1. Chop the cucumber into fourths, then slice lengthwise to make 4 sticks.
2. Chop the leek and ginger finely.
3. Rinse the shrimp and pat dry briefly.
4. Mix in the katakuriko.
5. Heat the shrimp with lots of oil over medium high heat.
6. Transfer from the pan and set aside.
7. Add more oil to the pan until you have 1.5 tablespoons worth.
8. Stir-fry the ingredients briefly over high heat.
9. Add cucumbers, salt, and chicken stock powder.
10. Stir-fry for 30 seconds.
11. Put the shrimp back into the pan, and stir-fry again for 30 seconds to finish.

cucumbers, ginger, salt, chicken soup stock granules, vegetable oil, shrimp, katakuriko, vegetable oil

Taken from cookpad.com/us/recipes/169985-chinese-style-shrimp-and-cucumber-salt-stir-fry (may not work)