Spicy Sichuan-Style Shrimp and Cucumber Rolls

These Spicy Sichuan-Style Shrimp and Cucumber Rolls are a delightful appetizer that combines the freshness of cucumber with the bold flavors of Sichuan spices. The tender shrimp are lightly marinated and then wrapped in thin slices of cucumber, drizzled with a spicy sesame sauce that adds a creative twist to a traditional dish. This appetizer is not only visually appealing but also offers a refreshing crunch with every bite, making it perfect for any gathering.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sichuan peppercorns, crushed
• 1 medium cucumber, thinly sliced lengthwise
• 2 tablespoons sesame paste
• 1 tablespoon chili oil
• 1 clove garlic, minced
• 1 teaspoon honey
• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, combine soy sauce, rice vinegar, sesame oil, and crushed Sichuan peppercorns. Add the shrimp and marinate for 15 minutes.
2. Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from heat and let cool.
3. In a small bowl, whisk together sesame paste, chili oil, minced garlic, and honey to create the dipping sauce.
4. To assemble, take a slice of cucumber, place a shrimp at one end, and roll it up. Secure with a toothpick if needed.
5. Arrange the rolls on a serving platter and drizzle with the sesame chili sauce. Garnish with fresh cilantro leaves before serving.