Coldwater shrimps, cucumber and Chinese cabbage appetizer Directions
Chop upper part of Chinese cabbage to the very fine strips.
Blanch chopped cabbage in boiling salted water for 2 minutes. Remove to the colander, dry and cool.
Defrost shrimps, peel and remove heads. Chop to pieces. Combine blanched cabbage and chopped shrimps. Add some chopped dill.
Combine cream, mayonnaise, mustard, lime juice and maple syrup. Season it with salt and ground pepper by taste. Dress the cabbage-shrimp mix with combined sauce.
Slice the cucumber along into the thin ribbons. Roll the ribbons in the rings. Stuff the rings with salad. Prepared appetizers perfectly look placed on the round crackers.