← All recipes

🍽️ Crispy Cucumber and Fennel Salad with Sweet and Spicy Prawns

322 kcal · 30 min · 4 servings

Ingredients

• 12 large shrimp (peeled and deveined, tail segment left on)
• 1 bulb fennel
• 1 cucumber
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp honey
• light soy sauce
• 2 chili peppers
• 1 tsp ginger (freshly grated)
• 1 bunch cilantro
• oil (for frying)

Instructions

1. 1. Rinse the large prawns under cold water.
2. 2. Gently pat the prawns dry with a kitchen towel.
3. 3. Thoroughly wash the fennel under running water.
4. 4. Cut the fennel into four equal quarters.
5. 5. Remove the hard core at the base of the fennel pieces.
6. 6. Slice the fennel into very thin slices or use a mandoline.
7. 7. Peel the cucumber completely, removing all of its skin.
8. 8. Cut the peeled cucumber in half lengthwise.
9. 9. Remove the core from the center of the cucumber halves.
10. 10. Slice the deseeded cucumber halves into thin rounds.
11. 11. Rinse the chili peppers under running water.
12. 12. Slice the chili peppers lengthwise, but do not cut them all the way through.
13. 13. Pour the oil into a hot pan or wok.
14. 14. Fry the coriander leaves briefly in the hot oil.
15. 15. Remove the coriander leaves from the oil and let them drain on kitchen paper.
16. 16. Sear the dry prawns in the hot oil in the wok.
17. 17. Add the chili peppers, ginger, and honey to the prawns.
18. 18. Mix the ingredients well together.
19. 19. Add the rice vinegar and a splash of soy sauce.
20. 20. Stir the cucumber slices and fennel into the prawns.
21. 21. Season the dish to taste with soy sauce at the end.
22. 22. Serve the salad sprinkled with the fried coriander.

Nutrition per serving

• kcal: 322
• Protein: 31 g · Fett/Fat: 18 g · Carbs: 9 g