Ingredients

• 5 large shrimp (250 g)
• 100 g pressed pork (satae or beef brisket)
• 100 g boiled bamboo shoots
• 1/2 cucumber (75 g)
• a little white pepper
• 1/2 tsp salt
• 1 tbsp cooking oil
• 6 tbsp ground pine nuts
• 1 tsp sesame oil
• 4 tbsp water
• a little salt
• a little white pepper

Instructions

1. Wash the shrimp with the shells on, remove the vein from the back with a skewer, place in a bowl, season with salt and white pepper, and steam in a steamer for about 10 minutes.
2. Cool the shrimp, remove the heads and shells, and slice the shrimp meat diagonally.
3. Slice the pre-boiled beef into thin pressed slices.
4. Cut the cucumber in half lengthwise, slice diagonally about 0.3 cm thick, salt it with 1/2 tsp salt, squeeze out the moisture, and cut the boiled bamboo shoots in half and into fan-like slices.
5. Heat oil in a pan, stir-fry the bamboo shoots and cucumber separately, spread them out on a plate, and let them cool.
6. Finely chop the pine nuts into powder, then mix with the remaining ingredients and mash together with a spoon to make the pine nut sauce.
7. In a large bowl, combine the shrimp, pressed pork, cucumber, and bamboo shoots, add the pine nut sauce, toss well, and transfer to a serving plate.