Stir-fried Cucumber with Shrimp

Prepare ten large prawns, devein and peel them, and shell out the shrimp meat.

Prepare two cucumbers and wash them.

Peel the cucumbers with a peeler and remove the central pith.

Cut the cucumber into slightly thick slices, slice the carrot, and prepare the chopped spring onion and minced garlic.

Bring water to a boil in the pan, add a spoon of oil and a spoon of salt, blanch the cucumber and carrot for 50 seconds, then remove and drain.

The blanched cucumber turns bright green.

Then add the prawns, cook through, drain and remove.

Set the cooked prawns aside together with the cucumber and carrot.

In a small bowl combine 3 spoons of water, 2 spoons of salt, 2 g sugar, 1 g chicken bouillon and 2 spoons of cornstarch, mix evenly.

Heat the pan with cool oil, sauté the chopped spring onion and minced garlic until fragrant, then add the bowl of sauce.

Stir the sauce until thick and sticky, then add the cucumber, carrot and shrimp, stir-fry a few times, add the Sichuan peppercorn oil and dish up.

Plate up and the tasty cucumber with shrimp is ready.

This dish is quick and simple to make, and brings out the freshness of the ingredients.