Aussi rapide qu’un éclair – Gambas en sauce miel-sake aux concombres grillés



Cucumbers are usually eaten raw but I like them also grilled or sautés. When cooked their taste is stronger but they still keep their crunchy texture. You have to eat them while hot and not let them get cold or they will lose their texture, so you cannot prepare this ahead of time. It’s a dish that has to be eaten hot and quickly. If you have some shrimps and don’t have time to cook or if you have some unexpected guests that show up and don’t want to spend the evening in the kitchen while everybody else is having fun in the living room, this dish is perfect. It’s a great recipe and so quick to prepare. 

Sometimes I like to use sake instead of mirin, the sweet Japanese cooking rice. They’re both made out of rice but sake is not as sweet as mirin. 

Ingredients for 4

  • 24 raw jumbo shrimps
  • 4 garlic clove, crushed
  • 1 tbs light soy sauce,
  • 1 tbs sake
  • 1 tsp honey
  • 2 English cucumbers
  • rock salt
  • sichuan pepper
  • 1 tbs chives, chopped
  • 1 tbs olive oil


Peel the cucumber and cut in 4 trucks, cut lenghwise, remove the seeds and cut in 2 inches sticks. Grill on a grill pan on all sides.

Peel and devein the prawns. Heat olive oil in a pan, add garlic, stir for 20 seconds, then add shrimps, cook for a couple of minutes then add honey. Stir well, add soy and sake, and cook until the shrimps are cooked. add sichuan pepper. 

Add rock salt and olive oil on top of cucumber. Place in a plate, add shrimps on top, spoon some sauce over the shrimps and cucumber, and sprinkle with chives. Serve hot.