Pickled Cucumber and Shrimp Stir Fry - a light, tender crisp, and refreshingly piquant side dish perfect with a bowl of steamed rice. | MalaysianChineseKitchen.com

Pickled Cucumber and Shrimp Stir Fry

Pickled Cucumber and Shrimp Stir Fry - a light, tender crisp, and refreshingly piquant side dish perfect with a bowl of steamed rice.
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Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 4
Calories: 166kcal
Author: Linda Ooi

INGREDIENTS

  • 2 cucumbers
  • ¼ cup rice vinegar (60ml)
  • ½ tsp salt
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 1 small red onion (cubed)
  • 1 red chili (seeded and cut into strips)
  • 2 cloves garlic (minced)
  • ½ lb shrimps (peeled and deveined) (225g)
  • 2 tbsp soy sauce
  • 1 tsp corn starch mixed with 2 tbsp water

INSTRUCTIONS

  • Cut cucumbers into quarters lengthwise. Cut off the seeds. Then cut each strip diagonally into ¼ inch thick pieces.
  • Place cucumber pieces in a bowl. Add rice vinegar, salt, and granulated sugar. Mix well and allow it to pickle for 30 minutes. Discard the pickling solution.
  • Heat a large wok or fry pan. Add vegetable oil. When oil is hot, add red onion and chili strips. Stir fry for 2 minutes. Then add garlic and fry for another 30 seconds.
  • Add shrimps, pickled cucumbers, and soy sauce. Stir fry until shrimps curl and turn pink, about 3 minutes.
  • Add cornstarch mixture. When sauce thickens, turn off stove. Transfer to a dish.
  • Serve immediately with steamed rice.

NUTRITION

Calories: 166kcal
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