Cucumber Wasabi Cold Bowl with Baked Shrimp

Name: Cucumber Wasabi Cold Bowl with Baked Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 600 g cucumber; 150 ml sparkling mineral water; 120 ml milk; 40 g wasabi paste; 0.5 tsp chili sauce; 200 g crème fraîche; 2 untreated limes (juice); Salt; pepper (ground); 8 shrimp (pre‑shucked and deveined); 2 Eggs; 80 g flour; 50 g Asian panko breadcrumbs; oil (for frying); 4 tbsp plum sauce

Prep: 15min

| Servings: 4 | Cook: 20min

A refreshing cucumber wasabi cold bowl featuring baked shrimp, crafted from fresh ingredients in the shrimp category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g cucumber
150 ml sparkling mineral water
120 ml milk
40 g wasabi paste
0.5 tsp chili sauce
200 g crème fraîche
2 untreated limes (juice)
Salt
pepper (ground)
8 shrimp (pre‑shucked and deveined)
2 Eggs
80 g flour
50 g Asian panko breadcrumbs
oil (for frying)
4 tbsp plum sauce

Instructions

1.
Peel the cucumber and cut into small pieces. Blend with sparkling mineral water, milk, wasabi paste, chili sauce, crème fraîche, and lime juice in a blender until smooth; strain through a sieve and season with salt and pepper.
2.
Wash and pat dry the shrimp. Season with salt and pepper. Whisk the eggs in a shallow dish. Place flour and panko each in separate shallow dishes. Coat shrimp first in flour, then dip in egg, and finally roll in panko. Fry in hot oil for about 1–2 minutes until golden brown.
3.
Divide the cucumber soup among four plates and arrange the fried shrimp on top. Thinly dilute plum sauce with a little water and drizzle about 2 tbsp over each bowl of soup and shrimp. Serve immediately.