Garlic Prawn with Cucumber Salad


The Team

by The Team

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Garlic prawns for a weeknight dinner?

A bright and tangy Asian cucumber salad makes a fresh compliment with pan-fried garlic prawns. Gently marinate prawns before cooking to add extra flavour. Marinating prawns for a stir-fry is a popular technique in many households. Let this meal take you across Asia with these sweet, sour, and spicy flavours.

Shop Green Prawns today to create this recipe at home – browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area, we can also peel and devein your prawns for you.



  • 1/4 cup toasted sesame oil, divided
  • 1 kg Medium King Green Prawns, peeled and deveined
  • 2 cups thinly sliced cucumbers 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced peeled fresh ginger
  • 5 teaspoons soy sauce, divided
  • 1 teaspoon crushed red pepper
  • 1 garlic clove, minced, divided
  • Rice to serve
  • Crushed peanuts (optional)



Step 1

Heat 2 tablespoons oil in a large nonstick skillet over medium-high.

Step 2

Add first portion of crushed garlic and prawns into pan, cook 3 minutes on each side. Add 1 tablespoon soy sauce; cook 30 seconds.

Step 3

Place remaining 2 tablespoons oil, remaining 2 teaspoons soy sauce, and remaining ingredients in a large bowl; make sure cucumber is well combined with the vinagrette.

Step 4

Serve cucumber salad with shrimp on rice, sprinkle with crushed peanuts for extra crunch (optional).


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