Shrimp with cucumbers and celery in sweet and spicy sauce
6 servings
10 minutes
This recipe is a true gastronomic journey into the depths of Pan-Asian cuisine, where the freshness of seafood combines with rich and spicy flavors of sauces and spices. Shrimp, tender and juicy, become the perfect canvas for a sweet-spicy sauce that intertwines notes of chili, soy sauce, and lemon freshness. Crunchy celery and refreshing cucumber add textural variety, making the dish light and balanced. It cooks quickly in a wok style, preserving all the aromas and beneficial properties of the ingredients. This dish is great as a standalone treat or paired with rice or noodles, turning an ordinary dinner into a true culinary celebration.
1
Peel the celery stalks and cut them into thin strips (5-6 cm long). Peel the cucumbers, scoop out the seeds, and cut them into strips like the celery. Finely chop the garlic and green onions.
- Celery: 6 stems
- Cucumbers: 500 g
- Garlic: 4 cloves
- Spring onion: 100 g
2
In a wok, heat peanut oil and sauté garlic until fragrant, add shrimp and celery, stir-fry for a minute, then add cucumbers, rice vinegar, soy sauce, chili sauce, thinly sliced chili pepper, sesame oil, chopped green onion, sugar, and juice of two lemons, mix and simmer for another minute or two.
- Peanut oil: 1 tablespoon
- Garlic: 4 cloves
- Peeled king prawns: 1 kg
- Celery: 6 stems
- Cucumbers: 500 g
- Black rice vinegar (Chinkiang): 2 tablespoons
- Soy sauce: 3 tablespoons
- Sweet chili sauce: 2 tablespoons
- Chili pepper: 1 piece
- Sesame oil: 1 tablespoon
- Spring onion: 100 g
- Sugar: 1 teaspoon
- Lemon: 2 pieces
3
Taste, add salt if needed, stir, remove from heat, and serve, for example, with rice.
- Salt: to taste
