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Prawn and Cucumber Stir Fry recipe

Prawn and Cucumber Stir Fry recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns

Cucumber is stir-fried with prawns to create this delicious and quick, traditional Chinese dish. Serve as a side or a main, for lunch or dinner with freshly cooked white rice.

Quebec, Canada

7 people made this

IngredientsServes: 2 - 4

  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 1 cucumber, chopped into chunks
  • 125ml concentrated chicken stock
  • 200ml water
  • 8 cooked prawns
  • salt, to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat a large frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the cucumber and saute for 2-3 minutes.
  2. Add the chicken stock and water. Cover and simmer for 3-5 minutes or until the cucumber is soft.
  3. Stir in the prawns and adjust the seasoning accordingly. Serve.

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Cucumber and stir-fried shrimp

Today, I recommend a dish to those who have children, which is good for children’s physical growth. That is cucumber and stir-fried shrimp. Actually, cucumber is one of common vegetables. It tastes tender and crisp. What’s more, it is full of juice. Also, cucumber can be eaten raw or cooked. Cucumber abound in the February. It is not expensive for every family. It can clear away heat and toxic materials, and strengthen the mind. To those children who do not like to eat vegetables, maybe you can try to do more cooking about cucumber. Therefore, cucumber is a supporting part of this dish. The leading role is shrimp. My children, since they can have supplementary food, have been eating shrimps for many years. Even when I was pregnant, my husband insisted cooking shrimps at least twice a week. Shrimp is flavorful and tender, which does not have fishy smell and bones. At the same time, it contains a lot of calcium, magnesium, zinc, which is a great help for our body. That is why I recommend to all of you. Shrimp can strengthen the immunity of children and supplement calcium, which is better than having calcium tablet.

Ingredients for cucumber and tofu stir-fry

We will need cucumbers, firm/extra-firm tofu, garlic, scallions, salt, pepper, soy sauce (or tamari), rice vinegar, sesame oil, cornstarch, chili flakes, and Sichuan peppercorns.

You should be able to find Sichuan peppercorns in a decent-sized Asian market. Or you can replace it with the same amount of chili flakes.

(1) Salt thinly sliced cucumbers. (2) Fry tofu cubes. (3) Sauté garlic, white part of scallions, and cucumbers. (4) Add tofu, salt, pepper, and sauce.

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  • 1/4 cup dry sherry, or Shao Hsing rice wine (see Notes)
  • 2 tablespoons oyster sauce, (see Note)
  • 1 teaspoon hot sauce, such as sriracha (see Note)
  • ½ teaspoon cornstarch
  • 3 teaspoons canola oil, divided
  • 8 ounces raw shrimp, (21-25 per pound), peeled and deveined
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 4 ounces shiitake mushroom caps, sliced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup snow peas, strings and stems removed, cut in half (about 4 ounces)
  • ½ teaspoon toasted sesame oil

Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook, turning once, until pink and curled, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil, garlic and ginger to the pan cook, stirring constantly, until fragrant but not browned, 15 to 30 seconds. Add mushrooms, tomatoes and snow peas and cook, stirring constantly, for 30 seconds. Continue cooking, stirring once or twice, until the vegetables are beginning to soften, about 1 minute more. Add the oyster sauce mixture and stir to coat. Cover and cook until the sauce is thickened, about 1 minute. Add the shrimp, cover and cook until the vegetables are tender-crisp, 30 seconds to 1 minute more. Remove from the heat and stir in sesame oil.

Notes: The &ldquocooking sherry&rdquo sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian section of some markets.

Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.

Sriracha, a Thai chile sauce, can be found in the Asian section of some large supermarkets and at Asian markets.


If using fresh egg noodles, poke a few holes in the packet and massage to separate them. If using dried egg noodles, cook according to the packet instructions. Drain and set aside.

Heat 3 tablespoons of oil in a deep, heavy-based saucepan over a high heat. When the oil is shimmering, add the chicken pieces. Fry the chicken until it begins to brown, and you can no longer see any raw pinkness, then add the sliced garlic and fry for 1 minute, stirring continuously.

Push the chicken to one side of the pan and add another 2 teaspoons of oil. Pour the beaten eggs into the oil and allow the eggs to set for 1 minute before stirring briefly to scramble them, then stir everything together. Add the prawns and snow peas and cook for another 2 minutes, adding a little more oil if the pan looks dry. Stir continuously so it does not burn. Add the noodles to the pan and stir well to combine with the rest of the ingredients. Finally, add the soy, kecap manis, fish sauce and tomato ketchup to the pan, along with the spices, and stir well to warm everything through.

Divide the noodles between four serving plates and serve immediately with a sprinkle of spring onions and a side of crackers.

How to Master Stir-Frying

The goal of cooking on high heat or stir-frying is to achieve Wok Hei, or ‘breath of the wok’. Wok Hei refers to the smoky and caramelized flavor obtained from cooking over high heat in the wok that can be tricky to achieve at home.

This recipe utilizes Trifecta meal prep ingredients to cut the cooking time in half, but feel free to substitute any kind of vegetables or ingredients. That is part of the beauty of honing your stir-fry skills you can throw together whatever you'd like!

Follow these tips to execute Wok Hei at home:

  • If you don’t have a wok at home, go check out a local Asian market and purchase a small one! Alternatively, use a large saute-pan or cast iron skillet.
  • No matter what you choose, don’t overcrowd the pan with ingredients or else you’ll end up cooling the pan down and causing it to steam/stew not stir-fry. A good rule of thumb is to only take up about 1/3 or a little under a half of the pan with ingredients at a time.
  • Cut your vegetables small so they cook quickly and prepare all your ingredients in advance because this is a quick cooking process.
  • Oil choice matters! Use avocado or vegetable oil, both have high smoking points and can be heated up to 520 degrees.
  • If you’re preparing a large amount of stir-fry, cook it in batches, this ensures you’ll get appropriate browning.

The World Of Noodles

You have a world of options when it comes to what kind of noodles to use for a noodle stir-fry recipe. The kind of noodle and how you prepare it beforehand can make or break a good stir fry.

In the world of Asian noodles, there are wheat and rice based noodles, along with a variety of other interesting noodle options made out of rice flour, mung bean flour, and yam flour. Note that every noodle will have varying nutrition.

  • Pad Thai Noodlesor Rice Noodles: Perfect for stir-fry and usually need to be soaked in warm water before hand to soften. They hold their shape well and soak up sauce easily.
  • Lo Mein: Soft and doughy noodles perfect for drenching in sauce and tossed with vegetables.
  • Soba Noodle: Flat and thin buckwheat based noodles, firm and dense in texture these noodles are brown colored and look like spaghetti. Don't over-cook these before hand or you'll have a mushy mess on your hands.
  • Vermicelli: These go by a few different names, but they are thin, angle-hair like, round noodles. They are typically boiled till softened slightly and they stir-fried with a variety of ingredients.
  • Chow Mein Noodles: These noodles are meant to stay a little crispy and are typically sold par-boiled and pan-fried into a stir-fry dish. Skip the pan-frying and crumble these up into your stir-fry for a delicious crunch.
  • Spaghetti or other Pasta: I'm not sure if I would call it a stir-fry if you choose to use a basic Italian style noodle, but that's the beauty of meal prep, you can choose what you'd like!
  • Kelp noodles: They are made from kelp (edible seaweed), and are a gluten-free, low carbohydrate noodle option with a high amount of minerals such as iron. Great for a stir-fry or a cold noodle bowl.

We used a basic rice-noodle to prepare this 10-minute shrimp stir-fry recipe but feel free to use whatever noodle you like!

Try mixing up the ingredients that you have left in the fridge. For example, try chicken instead of prawns or sliced mushrooms to replace the peppers. It’s a great dish for using up leftover vegetables. You could also opt for tofu pieces instead of prawns to make this dish vegetarian-friendly.

You might also like…
Prawn pasta: Penne pasta with king prawns, cherry tomatoes and lemon
Mary Berry stir-fry: Mary Berry’s king prawn and broccoli stir-fry with black bean sauce
Slimming World jambalaya: Slimming World king prawn jambalaya

This stir fry tastes better the next day, you can store it in the fridge in an airtight container for up to 3 days I do not recommend freezing the cornflower slurry may splits when reheating.

  • Prep all the ingredients before you start stir frying as the whole cooking process only takes about 15 minutes or 20 minutes tops.
  • Substitute the water for low sodium broth
  • You can use fresh or frozen peas to make this stir fry
  • Double or triple the stir fry sauce and use it as needed for a quick fix recipe during the week
  • Adjust the level of heat in this recipe to suit your taste. I used 2 tablespoons od sriracha and I understand that might be too hot for some people.
  • I recommend consuming the stir fry within 24 hours as shrimps/prawns tends to be rubbery when overcooked. Reheating the stir fry can make this happen.
  • I used a large skillet to make this stir fry but you an also use a wok or a non stick frying pan.

Other quick Asian recipes you would love

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Watch the video: 虾米炒黄瓜 Stir-Fry Cucumber with Dried Shrimp. Mr. Hong Kitchen (June 2022).