I have a cookbook called, "The Asian Kitchen" (Lilian Wu) that I love! Got it dirt cheap at Waldenbook's.
I've yet to try this recipe but it sounds easy and yummy.
Chili Shrimp in Cucumber Cups on a Herb-rimmed Plate Makes: 20-24
Ingredients: 4 small red chilis, seeded and finely diced 2 tsp. finely grated fresh ginger root 1 lrg. garlic clove, crushed 3 tblsp. light soy sauce 8 oz. cooked shrimp, shelled, peeled & deveined 2 Cucumbers
Garnish: 1 tblsp. butter, softened 2 tblsp. chopped fresh chives
1. Combine the chilies, ginger, garlic and soy sauce in a bowl. Add the shrimp and toss them in the marinade. Cover and chill for 2-4 hours.
2. Trim both ends of the cucumbers, peel then cut into 3/4" rounds. (Alternately, don't peel and using a 1-1/4" round aspic cutter, stamp out rounds and discard skin.)
3. Using a melon baller, scoop out the cucumber seeds to make little cups. Place upside-down on paper towels to drain 20-30 minutes.
Chinese Appetizers 5427Giggles Hi Giggles, If you're in the mood to be authentic, throw a few small dishes of freshly stir-fried or boiled peanuts on the table (the latter...
4. Brush the butter around the rim of the plate. Sprinkle the chives over the butter to form a decorative edge. Tip the plate and shake lightly to remove any loose chives. Arrange the cucumber cups in the center of the plate and fill each with 2-3 marinated shrimp.
