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Spicy prawns with cucumber & peanuts
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180g pack raw jumbo king prawns, patted dry with kitchen paper
1 tsp finely grated fresh ginger
½ x 28g pack coriander, stems finely chopped
1¼ tsp caster sugar
1¼ tsp fish sauce
25g roasted peanuts
½ large cucumber (about 270g), peeled, deseeded and thinly sliced
Juice ½ lime
2 tsp vegetable oil
1 tbsp Cooks’ Ingredients Thai Hot Chilli Sauce
250g pouch microwaveable whole grain rice, cooked, to serve
1. Toss the prawns with the ginger, coriander stems, 1 tsp sugar and 1 tsp fish sauce and leave to marinate for 5 minutes.
2. Meanwhile, toast the peanuts in a dry non-stick frying pan over a low heat for 5 minutes, stirring regularly until golden. Cool then chop roughly. Combine the cucumber with the juice of half the lime, plus the remaining ¼ tsp each of fish sauce and sugar.
3. Heat the oil in the same frying pan as before until very hot. Cook the prawns for 1½ minutes, turning occasionally, until pink and thoroughly cooked. Add the Thai sauce, toss to coat the prawns, then remove from the heat.
4. Tear or roughly chop the coriander leaves and add to the cucumber with the peanuts. Serve the prawns with the rice, spooning the cucumber over the top, and the rest of the lime cut into wedges to squeeze over.
Typical values per serving:
This recipe was first published in May 2017.