Spicy cucumber salad with shrimps

Name: Spicy cucumber salad with shrimps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8-12 raw peeled shrimps (approx. 20 g each; fresh or frozen); 2 medium size cucumbers; 1 collar Spring onions; 4-5 Tbsp sweet-hot Asian sauce (bottle); 3 TABLESPOONS Vinegar (e.g. apple vinegar); 7-10 Tbsp salt, white pepper, 4 tablespoons oil; 1 Garlic clove; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8-12 raw peeled shrimps (approx. 20 g each; fresh or frozen)
2 medium size cucumbers
1 collar Spring onions
4-5 Tbsp sweet-hot Asian sauce (bottle)
3 TABLESPOONS Vinegar (e.g. apple vinegar)
7-10 Tbsp salt, white pepper, 4 tablespoons oil
1 Garlic clove
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Dill

Directions

1
Defrost the frozen shrimps. Clean and wash the cucumbers and spring onions. Slice the gherkins thinly and cut the spring onions into diagonal rings.
2
Mix the asian sauce, vinegar and salt. Whip 3 tablespoons of oil into it. Mix with cucumber and spring onions. Cover and leave to stand in a cool place for about 30 minutes
3
Wash the shrimps and pat them dry. If necessary, cut into the back and remove the black intestine. Peel garlic and chop finely. Fry in 1 tbsp. hot oil. Add the prawns and fry for 1-2 minutes on each side. Season with salt and pepper. Sprinkle with lemon juice. Flavour cucumber salad again. Serve with the prawns and garnish with dill pennants