I’ve been seeing the viral Din Tai Fung cucumber salad recipe making waves all over the internet, and I totally get the hype. It’s refreshing, tangy, and packed with flavor. But as much as I love a good crunchy cucumber salad, I wanted to turn it into something a little more filling. That’s when I had the idea to level it up with some juicy, garlic butter grilled prawns. Let me tell you – this combo is next-level delicious. The cold, crisp cucumbers paired with the warm, savory prawns make for a perfectly balanced, protein-packed meal you’ll want to make again and again!
Din Thai Fung Cucumber Salad with Prawns
2
servings10
minutes10
minutes450
kcalIngredients
1 cucumber, thinly sliced
1/2 cup red onion, thinly sliced
1/4 cup roasted peanuts, roughly chopped
2 tbsp sesame seeds
2 tbsp tamari (or soy sauce)
1 tbsp chili oil
1 tbsp honey
2 tsp sesame oil
20 large prawns, peeled and deveined
1 tbsp butter
2 cloves garlic, minced
Directions
- In a large bowl, mix the sliced cucumber and red onion.
- In a small bowl, whisk together tamari, chili oil, honey, and sesame oil to make the dressing.
- Pour the dressing over the cucumber and onion, then toss to combine.
- Add chopped peanuts and sesame seeds. Mix gently.
- In a skillet over medium heat, melt the butter and sauté garlic until fragrant (about 1 minute).
- Add prawns to the pan and cook for 2–3 minutes on each side, or until pink and cooked through.
- Top the cucumber salad with the warm garlic butter prawns.
- Serve immediately and enjoy!