1 large English hothouse cucumber, halved lengthwise, seeded
1 pound large uncooked shrimp, peeled and deveined
6 green onions, finely chopped
1/4 teaspoon Chinese Five Spice powder
Peanut oil for deep frying
2 tablespoons toasted sesame seeds
FOR VINAIGRETTE: Combine lemon juice, stock and soy sauce in bowl. Gradually whisk in oil. Season with pepper.
FOR BATTER: Sift flour and cornstarch into medium bowl. Make well in center and add remaining ingredients. Stir until combined. Strain.
FOR CUCUMBER AND SHRIMP: Cut cucumber halves in half crosswise. Cut pieces into matchstick-size strips. Transfer to bowl. Sprinkle with salt and toss. Let stand 1 hour. Drain; pat dry.
Pat shrimp dry and finely dice (do not use processor). Transfer to bowl. Stir in onions and Five Spice powder. Season with S & P. Divide into 6 portions. Roll each into ball. Transfer to plate. Cover and chill about 25 minutes.
Heat oil in deep fryer or heavy saucepan to 350 degrees. Stir batter. Dip 1 shrimp ball into batter, coating completely. Lower into oil. Repeat with remaining shrimp balls. Fry until golden, about four minutes. Using slotted spoon, transfer to paper towels and drain.
