Curried “Shrimp” With Cucumber Dipping Sauce by http://www.vegcooking.com
Category: Appetizers

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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1 English cucumber, cut in half lengthwise, seeded, and chopped
1/4 cup seasoned rice vinegar
1 Tbsp. toasted sesame oil
Salt and pepper, to taste
12-14 vegetarian prawns (available from www.vegieworld.com)
1 Tbsp. curry powder
2 Tbsp. vegetable oil


Instructions:
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To make the vinaigrette, purée the cucumber with the vinegar in a blender until very smooth. Add the sesame oil and blend again. Season with salt and pepper, pour into small bowl, and chill, if desired. Sprinkle the vegetarian prawns with the curry powder and salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the “prawns” and sauté them, turning once or twice, until golden brown. Drain on paper towels. Serve immediately with the vinaigrette for dipping.


Additional comments:
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Makes 4 servings



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