Light & Easy Cucumber & Prawn Salad
Recipe Information
Cucumber & Prawn Salad
Cultural Context
Originating from Southeast Asia, the Cucumber & Prawn Salad is a refreshing dish often enjoyed in warm climates. This salad showcases the vibrant flavors of fresh ingredients, making it a popular choice during summer gatherings and picnics. Its lightness and crispness have led to global adaptations, with variations appearing in many coastal cuisines.
prawns
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu is lower in calories and suitable for vegetarians.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce provides umami and is easier to find.
sesame oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil is healthier while vegetable oil is more affordable.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar acidity and flavor profile.
Slice English cucumbers, leaving some skin on for visual effect.
Cut cucumbers on an angle and place them in a large bowl.
Mince garlic and grate fresh ginger, adding them to the bowl.
Slice red bell pepper into thin pieces and add to the bowl.
Prepare marinade by combining half of the minced garlic, half of the grated ginger, soy sauce, teriyaki sauce, seasoned rice vinegar, and sesame oil.
Add prawns to the marinade and let them sit for 20 minutes.
Prepare dressing by combining remaining garlic, ginger, sesame oil, rice vinegar, soy sauce, and teriyaki sauce.
Whisk the dressing and set aside.
Grill the marinated prawns on a preheated grill pan, cooking until they change color and texture, about 1-2 minutes per side.
Serve grilled prawns over the cucumber and bell pepper salad, drizzled with dressing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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