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Char swee (Stir-fried cucumber in vinegar)

Most of us are familiar with raw cucumber, whether in salads or sandwiches. However, cucumber is excellent in cooked dishes as well, lending its signature crunch and freshness to a dish. Debbie’s recipe for char swee ticks a lot weeknight meal boxes, and you can leave out the prawns to keep it vegan.

Char swee (Stir-fried cucumber in vinegar)

by Debbie Teoh

Most of us are familiar with raw cucumber, whether in salads or sandwiches. However, cucumber is excellent in cooked dishes as well, lending its signature crunch and freshness to a dish. Debbie’s recipe for char swee ticks a lot weeknight meal boxes, and you can leave out the prawns to keep it vegan.

Servings: 4

Prep time: Quick

Servings: 4

Prep time: Quick

200g medium-sized prawns, shelled

2 tsp sugar

1 medium cucumber

1 large onion

1 large red chilli

1 large green chilli

1 small carrot

2 tbsp vegetable oil

3 cloves garlic, peeled and minced

 

GRAVY:

100ml water

2 tbsp white vinegar

1 tsp Chinese plum sauce

1 tsp cornflour

1 tbsp sugar

½ tsp salt

⅛ tsp black or white pepper

  1. Season the prawns with sugar. Marinate for about 15 minutes, while preparing the vegetables.
  2. Peel the cucumber. Slice it in half lengthways, then remove the core. Slice diagonally into ½ cm slices.
  3. Peel the onion and slice into large wedges.
  4. Slice the chillies in half lengthways and deseed.
  5. Peel the carrot. Slice it in half lengthways and slice diagonally into thin slices.
  6. Mix all the gravy ingredients together, and rinse the sugar off the prawns.
  7. Heat a wok over medium heat. Once the wok is hot, pour in the vegetable oil. When the oil begins to shimmer, add the minced garlic and stir-fry for about 1 minute. Add in the prawns and fry for another 2 minutes.
  8. Add the sliced cucumber and carrot and fry for about 1 minute then pour in the gravy mixture. Stir until the gravy thickens and begins to bubble.
  9. Add the onion wedges and chilli slices. Mix well. Adjust seasonings to taste.
  10. Serve hot.

Tips

  • Thinly sliced chicken gizzards can be used instead of prawns.
  • Editor’s note: More vinegar can be added to increase the zing. We’ve added up to 4 tbsp in the test kitchen to great satisfaction.

Ingredients

200g medium-sized prawns, shelled

2 tsp sugar

1 medium cucumber

1 large onion

1 large red chilli

1 large green chilli

1 small carrot

2 tbsp vegetable oil

3 cloves garlic, peeled and minced

 

GRAVY:

100ml water

2 tbsp white vinegar

1 tsp Chinese plum sauce

1 tsp cornflour

1 tbsp sugar

½ tsp salt

⅛ tsp black or white pepper

Directions

  1. Season the prawns with sugar. Marinate for about 15 minutes, while preparing the vegetables.
  2. Peel the cucumber. Slice it in half lengthways, then remove the core. Slice diagonally into ½ cm slices.
  3. Peel the onion and slice into large wedges.
  4. Slice the chillies in half lengthways and deseed.
  5. Peel the carrot. Slice it in half lengthways and slice diagonally into thin slices.
  6. Mix all the gravy ingredients together, and rinse the sugar off the prawns.
  7. Heat a wok over medium heat. Once the wok is hot, pour in the vegetable oil. When the oil begins to shimmer, add the minced garlic and stir-fry for about 1 minute. Add in the prawns and fry for another 2 minutes.
  8. Add the sliced cucumber and carrot and fry for about 1 minute then pour in the gravy mixture. Stir until the gravy thickens and begins to bubble.
  9. Add the onion wedges and chilli slices. Mix well. Adjust seasonings to taste.
  10. Serve hot.

Tips

  • Thinly sliced chicken gizzards can be used instead of prawns.
  • Editor’s note: More vinegar can be added to increase the zing. We’ve added up to 4 tbsp in the test kitchen to great satisfaction.

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© Copyright Periuk 2021

© Copyright Periuk 2021