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Fried Stuffed Cucumbers |
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| Serves 4 |
Prep 35 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
2 cucumbers (about 750g cut into 2.5 cm slices)
2 tbsp corn flour
3 tbsp sunflower oil
For the garnish
2 tsp sesame oil
chopped parsley
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For the stuffing mixture
225g pork mince
1 egg white
1 tbsp finely chopped spring onions
2 tbsp Shaohsing wine
2 tbsp light soy sauce
2 tsp caster sugar
1 tsp sesame oil
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For the sauce
300ml chicken stock
2 tbsp light soy sauce
2 tbsp Shaohsing wine
1 tbsp oyster sauce
2 tsp sugar
1 tsp corn flour, mixed with 2 tsp water
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Using a small sharp knife, remove the seeds and fleshy
pulp from the centre of each cucumber slice. Further
hollow the cucumber with a teaspoon so that you have tubes
with a roughly 5mm shell. Lightly dust the hollow
interiors of the slices with the cornflour.
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Mix all the stuffing ingredients together in a bowl
with 1 tsp salt and pepper, and stuff each cucumber ring
with the mixture.
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Heat a wok or large frying pan, then add the sunflour
oil. When it is moderately hot, add some of the stuffed
cucumber rings. Cook slowly until they are slightly
browned, then turn them over and brown the other side. You
may have to do this in several batches, adding more oil if
necessary.
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When the cucumber rings are browned, remove them with a
slotted spoon and place on a plate. When you have fried
all the rings, wipe the wok or pan clean.
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Reheat the wok or pan, add the sauce ingredients and
bring to a simmer. Add the stuffed cucumber rings, cover
the pan with a lid and simmer slowly for 7 mins or until
the cucumbers are completely cooked. Lift them out of the
sauce with a slotted spoon and transfer to a warm serving
platter. If needs be the oven proof tray and sauce can be
cooled and refrigerated. You can then reheat in a hot oven
for 15 minutes, uncovered. Just make sure you have enough
water in the tray. This will reduce the sauce, so there is
no need to reduce the sauce (as in 6)
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Return the pan to the heat and reduce the sauce by a
third over a high heat. Add the sesame oil, then pour the
sauce over the stuffed cucumbers to serve.
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