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Baked cucumber with crunchy peanut topping

Time
35 minutes
Servings
4

Did you know that there are many types of cucumbers? Like the Asian spiny cucumber that is suitable for warm and stir-fry dishes? This recipe is a feast to the eyes and the combination of cucumber and the crunchy peanut topping is a match made in heaven. A great dish for a party!

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Ingredients
  • 2 Asian cucumbers
  • 1 clove of garlic
  • 2 spring onions
  • 125 g large tiger prawns, raw and peeled
  • 1 lime
  • 2 tbsp unsalted peanuts + a little extra for the garnish
  • 3 tbsp panko (Japanese breadcrumbs)
  • 1 tsp sambal badjak chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp sunflower oil
  • 1 tub of purple shiso cress
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Asian wok cucumber
Preparation
  • Pre-heat the oven to 180°C.
  • Slice the cucumbers in half lengthways and use a teaspoon to scrape out the seeds.
  • Finely chop the garlic. Chop the spring onion into rings. Coarsely chop the prawns.
  • Grate the green zest of the lime and then squeeze the lime to obtain the juice. Coarsely chop the peanuts.
  • Mix the panko together with the garlic, onion, prawns, lime zest, peanuts and sambal. Add salt and lime juice to taste.
  • Stuff the cucumbers with the mixture, place them on a baking tray lined with greaseproof paper and drizzle oil over them.
  • Bake the cucumbers for approx. 15 min. until they are tender. Garnish with the extra peanuts and the shiso cress.

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Asian wok cucumber