Ingredients

2 Asian cucumbers
1 clove of garlic
2 spring onions
125 g large tiger prawns, raw and peeled
1 lime
2 tbsp unsalted peanuts + a little extra for the garnish
3 tbsp panko (Japanese breadcrumbs)
1 tsp sambal badjak chili sauce
1 tbsp soy sauce
1 tbsp sunflower oil
1 tub of purple shiso cress

Author of this recipe

Asian wok cucumber

Food blogger / food writer

In Western Europe cucumbers are usually eaten raw. In Asian countries they are often prepared in the wok. An Asian cucumber has a prickly skin and the consistency is nore firm. It is therefore... Read more

Did you know that there are many types of cucumbers? Like the Asian spiny cucumber that is suitable for warm and stir-fry dishes? This recipe is a feast to the eyes and the combination of cucumber and the crunchy peanut topping is a match made in heaven. A great dish for a party!

Rating

Preparation

Pre-heat the oven to 180°C.
Slice the cucumbers in half lengthways and use a teaspoon to scrape out the seeds.
Finely chop the garlic. Chop the spring onion into rings. Coarsely chop the prawns.
Grate the green zest of the lime and then squeeze the lime to obtain the juice. Coarsely chop the peanuts.
Mix the panko together with the garlic, onion, prawns, lime zest, peanuts and sambal. Add salt and lime juice to taste.
Stuff the cucumbers with the mixture, place them on a baking tray lined with greaseproof paper and drizzle oil over them.
Bake the cucumbers for approx. 15 min. until they are tender. Garnish with the extra peanuts and the shiso cress.