Fish and Seafood Recipes - Chinese-style Prawns with Cucumber

Ingredients                 

• 1 cucumber, diced

• 50 g/2 oz/1/4 cup butter

• 175 g/6 oz/3 cups button mushrooms, sliced

• 15 ml/1 tbsp plain (all-purpose) flour

• 150 ml/2/3 cup chicken stock

• 15 ml/1 tbsp medium-dry sherry

• 5 ml/1 tsp grated fresh root ginger

• 90 ml/6 tbsp single (light) cream

• 175 g/6 oz/1 1/2 cups peeled prawns (shrimp)

• Salt and freshly ground black pepper

• 250 g/9 oz/1 packet Chinese wheat or egg noodles

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Method:

1. Boil the cucumber in lightly salted water for 3 minutes. Drain, rinse with cold water and drain again.

2. Melt the butter in the same saucepan. Add the mushrooms and cook for 2 minutes, stirring. Add the cucumber, cover and cook for a further 3 minutes.

3. Stir in the flour then the stock, sherry, ginger and cream. Bring to the boil and cook for 2 minutes, stirring. Add the prawns, heat through until piping hot and season to taste.

4. Meanwhile, cook the noodles according to the packet directions. Drain and pile into warm bowls. Spoon the prawn mixture over and serve.