Curried “Shrimp” With Cucumber Dipping Sauce

5.0 (1 reviews)

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
1 Tbsp. curry powder
2 Tbsp. vegetable oil

• 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.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind