Stuffed Cucumber Cooking Recipes

Ingredients :

1

1

90g

1/4 tsp

3 tsp

telegraph cucumber, washed

small bunch watercress

crabmeat, canned of fresh

grated fresh ginger

soy or tamari sauce

1. Top and tail cucumber.
2. Cut a lengthwise slit down cucumber only as deep as the seeds.
3. Try to avoid halving cucumber.
4. Using the handle of a teaspoon, scrape out and discard seeds.
5. Pick over watercress and discard yellow leaves and stalks.
6. Blanch sprigs in boiling water for 30 seconds only.
7. Drain and refresh immediately with cold water.
8. Drain thoroughly.
9. Discard any cartilage from crabmeat.
10. Drain well, squeezing out all liquid.
11. combine crab and ginger.
12. Holding cucumber slightly open, spoon crab mixture into cavity.
13. Top with watercress leaves, reserving some for garnish.
14. Press cucumber together gently, wrap securely in plastic wrap.
15. Refrigerate for 30 minutes.
16. Cut cucumber in 2cm slices.
17. Arrange on a serving plate.
18. Sprinkle with soy or tamari sauce.
19. Garnish with remaining watercress sprigs.

2-3 small Lebanese cucumbers may be used instead of telegraph.

Serves 4-6

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here