Cucumber, prawn stir-fry
Prep:
25 mins
Cook:
10 mins
This easy stir fry is loaded with antioxidants and purifying ingredients, the whole family will benefit by.
1 cucumber
2 tsp salt
4 tsp oil (groundnut or sunflower)
1-2 cloves garlic, peeled and finely chopped
1 tsp freshly grated root ginger
2 spring onions, trimmed and chopped
400g prawns, thawed
2 tbs light soy sauce
2 tbs Chinese wine or dry sherry
1 tbs sweet chilli sauce
1 tbs sesame oil
To serve:
250g rice noodles or brown rice, cooked according to the instructions
Coriander, to garnish, optional
Peel the cucumber, halve it lengthways and remove out the seeds, by scooping them out with a teaspoon.
Cut the cucumber halves into 1cm slices and sprinkle them with the salt.
Put them into a colander and leave to drain for 20 minutes.
Rinse the cucumber slices and blot them dry with kitchen paper.
Heat a wok or large frying pan until very hot.
Add 2 teaspoons of the oil then add the cucumber and stir-fry for a few minutes until it starts to brown.
Tip into a serving dish and cover with foil.
Add the rest of the oil with the garlic, ginger and spring onions, stir-fry for 30 seconds, then add the prawns and stir-fry for 1 minute.
Add the soy sauce, wine or sherry, chilli sauce and sesame oil and cook for another minute.
Add to the cooked cucumber and serve with the noodles/rice and coriander if using.
Serves
4
Preparation Time
25 minutes
Cooking Time
10 minutes
Main ingredients
Fish, Pasta & Noodles, Vegetables, Rice, Oil, Chilli
Recipe Type
Healthy
Cuisine
Asian
Level of Difficulty
Easy
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