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Slice the cucumber and sprinkle with a bit of salt, letting it marinate for half an hour.
Marinate the shrimp briefly with black pepper, salt, and a splash of cooking wine.
Beat two eggs with milk, salt and black pepper until well mixed.
Cook the shrimp in a little oil at medium-high heat.
Pour the egg mixture into the pan, gently stirring until it sets at low heat.
Plate the rice as base, put all ingredients on top, and sprinkle with sesame seeds.