Cucumber and prawn stir-fry recipe

This quick and easy stir-fry is a new way to serve your family a healthy meal for under 500 calories. Soy sauce, Chinese wine and sesame oil give the dish extra flavour

Ingredients

• 1 cucumber
• 2 tsp salt
• 4 tsp oil (groundnut or sunflower)
• 1-2 cloves garlic, peeled and finely chopped
• 1 tsp freshly grated root ginger
• 2 spring onions, trimmed and chopped
• About 400g (14oz) mixed fish and prawns (we used 320g pack fish pie mix and 90g/3oz raw prawns)
• 2 tbs light soy sauce
• 2 tbs Chinese wine or dry sherry
• 1 tbs sweet chilli sauce (we like Blue Dragon)
• 1 tbs sesame oil

To serve:

• 250g (8oz) rice noodles, rehydrated according to pack directions
• Coriander, to garnish, optional

Method

1. Peel the cucumber, halve it lengthways and take out the seeds, using a teaspoon. Cut the cucumber halves into 1cm (½in) slices, sprinkle them with the salt. Put them into a colander and leave to drain for 20 mins (to remove excess moisture).
2. Rinse the cucumber slices in running water quickly and blot them dry in a tea towel or with kitchen paper.
3. Heat a wok or large frying pan until very hot. Add 2 tsp of the oil and, when hot, add the cucumber and stir-fry for a few mins until beginning to brown. Tip into a serving dish and keep it warm.
4. Add the rest of the oil with the garlic, ginger and spring onions, stir-fry for 30 secs, then add the fish and prawns and stir-fry for a min. Add the soy sauce, wine, chilli sauce and sesame oil and cook for a min, stirring carefully to avoid breaking up the fish. Add to the cooked cucumber.
5. Serve with the noodles and garnish with coriander, if you like.