Cucumber and prawn stir-fry recipe

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serves: 4 - 6
Skill: easy
Prep: 25 min
Cooking: 10 min

Nutrition per portion

Calories 462 kCal 23%
Fat 7g 10%
  -  Saturates 1g 5%
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  • This quick and easy stir-fry is a new way to serve your family a healthy meal for under 500 calories. Soy sauce, Chinese wine and sesame oil give the dish extra flavour


    • 1 cucumber
    • 2 tsp salt
    • 4 tsp oil (groundnut or sunflower)
    • 1-2 cloves garlic, peeled and finely chopped
    • 1 tsp freshly grated root ginger
    • 2 spring onions, trimmed and chopped
    • About 400g (14oz) mixed fish and prawns (we used 320g pack fish pie mix and 90g/3oz raw prawns)
    • 2 tbs light soy sauce
    • 2 tbs Chinese wine or dry sherry
    • 1 tbs sweet chilli sauce (we like Blue Dragon)
    • 1 tbs sesame oil
    • To serve:
    • 250g (8oz) rice noodles, rehydrated according to pack directions
    • Coriander, to garnish, optional


    • Peel the cucumber, halve it lengthways and take out the seeds, using a teaspoon. Cut the cucumber halves into 1cm (½in) slices, sprinkle them with the salt. Put them into a colander and leave to drain for 20 mins (to remove excess moisture).

    • Rinse the cucumber slices in running water quickly and blot them dry in a tea towel or with kitchen paper.

    • Heat a wok or large frying pan until very hot. Add 2 tsp of the oil and, when hot, add the cucumber and stir-fry for a few mins until beginning to brown. Tip into a serving dish and keep it warm.

    • Add the rest of the oil with the garlic, ginger and spring onions, stir-fry for 30 secs, then add the fish and prawns and stir-fry for a min. Add the soy sauce, wine, chilli sauce and sesame oil and cook for a min, stirring carefully to avoid breaking up the fish. Add to the cooked cucumber.

    • Serve with the noodles and garnish with coriander, if you like.

    Top tip for making Cucumber and prawn stir-fry

    Instead of prawns, you can make this with diced chicken.

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