Stir-fried gherkin cucumbers and school prawns

Stir-fried gherkin cucumbers and school prawns

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 teaspoon sugar
3 teaspoons light soy sauce
2 teaspoons shaoxing rice wine
2 teaspoons sesame oil
1 tablespoon vegetable oil
2 garlic cloves, crushed
500g gherkin cucumbers, peeled and finely sliced
500g raw school prawns, heads removed

Method

  1. Combine the sugar, soy sauce, rice wine and sesame oil in a small bowl and set aside.
  2. Heat the vegetable oil in a large wok over a medium–high heat. Add the garlic and cook for 30 seconds, then add the cucumbers and prawns and cook, tossing the wok often, for 4–5 minutes, or until the cucumbers have softened slightly and the prawns are just cooked through. Add the soy sauce mixture to the wok, bring to the boil, then toss to combine well. Serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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