Vietnamese seafood and cucumber stir-fry
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Danny's Vietnamese seafood stir-fry recipe makes a simple yet impressive midweek meal. The refreshing cucumber beautifully cuts through the umami punchiness of shrimp paste, lime and fish sauce – a fantastic base for seafood.
Ingredients
Vietnamese seafood and cucumber stir-fry
- 300g of tiger prawns
- 300g of baby squid
- 4 scallops
- 2 cucumbers
- 2 spring onions , large
- 2 red chillies
- 2 garlic cloves
- 1 tbsp of shrimp paste
- 2 tsp brown sugar, (palm sugar is best, but demerara will do)
- 3 limes
- 1 tbsp of fish sauce
- oil, for frying
- mint
- coriander
Method
1
First prepare your seafood by deveining the prawns (if necessary) and cut up the squid, either into rings or small pieces. Make sure you lightly score the flesh and leave the tentacles intact. Slice the scallops in half
2
Prepare the vegetables by cutting the spring onions up, the white part into rings and the green part into broader, diagonal slices. Slice the cucumbers straight down the middle and using a teaspoon, remove the watery seeds
3
Slice the cucumber into batons, cut the garlic into slithers and deseed and finely chop 1 of the red chillies. Cut the other chilli into broad slices and finally, chop your limes in half
4
Take a wok or large frying pan and place on the hob over a high heat. Add a healthy glug of oil and then add the shrimp paste. Fry off quickly for a minute or so, then add the finely chopped chilli, garlic and white spring onion rings
5
Continue to fry and stir the paste for another minute and then add the cucumber batons, fish sauce, sugar and squeeze in the juice of 1 of the limes
6
Add the seafood and cook briskly for another 2 minutes, until everything is just cooked through
7
Serve in bowls and garnish with sliced chilli, green spring onion tops and half a lime. You can chop and sprinkle the herbs across but it’s common practice to just leave some on the side of the plate for people to tear up, scatter and season
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Vietnamese seafood and cucumber stir-fry
