This is another everyday Nyonya dish I cooked during one of those very productive Saturdays. It resembles a much more colourful and vibrant version of stir fried cucumber with prawns, a favourite childhood dish of mine, needless to say this is now a new favourite.
This refreshing sweet and sour dish is a great accompaniment to the other Nyonya dishes with big and complex flavours. Some recipes asked for liver and gizzard as well, feel free to chuck a few in if you are an offal fan.
F.Y.I - char swee = (炒酸) sour stir fry in Hokkien, unlike Nyonya dishes from other parts of the country, those from Penang are often named in the Hokkien dialect rather than Malay.
serves 4 as part of a Malaysian meal
oil for cooking
3 cloves of garlic, chopped
400 g of banana prawns, shelled (retaining the tails)
2 tsp of sugar
1/2 a continental cucumber, peeled and seeds removed
1/2 a red onion, peeled and sliced
1 red chili, halved lengthwise, removed seeds and diagonally sliced
1 green chili, halved lengthwise, removed seeds and diagonally sliced
1 carrot, peeled, halved lengthwise and diagonally sliced
for the sauce;
150 ml of stock
4 tbs of white vinegar
1.5 tbs of plum sauce
1 tbs of sugar
salt to taste
1 tsp of white pepper
2 tsp of corn flour