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
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

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

Course: Side Dish
Cuisine: Chinese
Servings: 4
Calories: 166 kcal
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
  1. Cut cucumbers into quarters lengthwise. Cut off the seeds. Then cut each strip diagonally into ¼ inch thick pieces.
  2. 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.
  3. 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.
  4. Add shrimps, pickled cucumbers, and soy sauce. Stir fry until shrimps curl and turn pink, about 3 minutes.
  5. Add cornstarch mixture. When sauce thickens, turn off stove. Transfer to a dish.
  6. Serve immediately with steamed rice.