1. Peel cucumbers. Cut in half lengthwise, then crosswise in 1-1/2 inch slices.
2. Place in a saucepan with dried shrimp and water. Bring to a boil quickly. Then simmer, covered, until done (about 30 minutes). Season with salt and serve. VARIATION: After step 2, remove cucumber slices, leaving liquids in pan. Then blend 1 tablespoon cornstarch and 2 tablespoons cold water to a paste and stir in to thicken. Pour the sauce over the cucumbers and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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