1 tbsp. sugar
1 tbsp. cornstarch
1/2 tsp. salt
1 c. rice vinegar
2 tbsp. water
2 lg. cucumbers, unpeeled & thinly sliced
1 c. celery, sliced diagonally
1/4 lb. sm. cooked shrimp
1/4 lb. sm. cooked scallops
1 tbsp. toasted sesame seeds

Combine sugar, cornstarch and salt in small saucepan. Stir in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Cool completely. In large bowl, combine with cucumbers, celery, shrimp, scallops and sesame seeds. Refrigerate 2 hours or overnight. Stir before serving. Makes 6 servings.