Stir-Fried Prawns with Cucumber

Preparation Time: 20 Minutes
Cooking Time: 10 Minutes

Although the combination of prawns and cucumber may sound unusual, it is a surprisingly delicious match. Both of the main ingredients are ideal for fast wok cooking.


  • 450g (1 lb) cucumbers (about 1)
  • 2 teaspoons salt
  • 450g (1 lb) raw, unpeeled prawns, fresh or frozen
  • 2 tablespoons groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons sesame oil


  • 1 teaspoon sesame oil
  • salt and freshly ground white pepper, to taste


  1. Peel the cucumbers, slice in half lengthways and, using a teaspoon, remove the seeds. Then cut into 2.5cm (1 in) cubes. Sprinkle them with the salt and combine thoroughly. Put into a colander and leave to stand for 20 Minutes to drain. This gets rid of any excess liquid.
  2. While they are draining, prepare the prawns. If using frozen prawns, defrost thoroughly. Peel, and discard the shells. Using a small, sharp knife, remove the fine digestive cord. Wash them, drain and pat dry with kitchen paper. In a large bowl, combine the marinade ingredients. Add the prawns, mix well and marinate for 15 Minutes in the refrigerator. Drain, discarding the marinade.
  3. When the cucumber has drained for 20 Minutes, rinse thoroughly in cold water and blot dry with kitchen paper.
  4. Heat a wok over high heat until it is hot and then add the oil. When the oil is very hot and slightly smoking, add the garlic, ginger and cucumber and stir-fry for 3 Minutes.
  5. Add the prawns, salt and pepper, and stir-fry for 4 Minutes or until the prawns turn pink.
  6. Then stir in the sesame oil, give the mixture a couple of good stirs and leave to cook undisturbed for another 3 Minutes.
  7. Turn onto a warm platter and serve at once.