Cucumber Wasabi Sorbet
Cucumbers are extremely healthy, containing plenty of vitamins like vitamin B, K, and C, and plenty of minerals like potassium, magnesium, and phosphorous.
If eating shrimp with sorbet is too strange for you, feel free to leave out the shrimp.
Peel the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Chop the cucumber roughly and puree finely with the sugar, wasabi paste and salt.
Pour the cucumber puree in a mold and place in a freezer. Churn the puree with a whisk about every 20 minutes so that the ice crystals do not form and a smooth sorbet is formed. Or, freeze the puree in an ice cream machine.
Serve the cucumber sorbet as an appetizer with boiled shrimps.