Garlic Prawn with Cucumber Salad
INGREDIENTS
- 1/4 cup toasted sesame oil, divided
- 1 kg Medium King Green Prawns, peeled and deveined
- 2 cups thinly sliced cucumbers 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon minced peeled fresh ginger
- 5 teaspoons soy sauce, divided
- 1 teaspoon crushed red pepper
- 1 garlic clove, minced, divided
- Rice to serve
- Crushed peanuts (optional)
METHOD
Step 1
Heat 2 tablespoons oil in a large nonstick skillet over medium-high.
Step 2
Add first portion of crushed garlic and prawns into pan, cook 3 minutes on each side. Add 1 tablespoon soy sauce; cook 30 seconds.
Step 3
Place remaining 2 tablespoons oil, remaining 2 teaspoons soy sauce, and remaining ingredients in a large bowl; make sure cucumber is well combined with the vinagrette.
Step 4
Serve cucumber salad with shrimp on rice, sprinkle with crushed peanuts for extra crunch (optional).