Spicy Asian Zucchini
Pan-seared zucchini halves are coated in a mild chilli-garlic sauce and finished with crispy shallots and green onion.
By Cookin' Kitchen
- Total: 15 minutes
- Servings: 5 servings
Recipe
Spicy Asian Zucchini
Pan-seared zucchini halves are coated in a mild chilli-garlic sauce and finished with crispy shallots and green onion.
Cookin' · https://cookin.club/recipes/spicy-asian-zucchini
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 5
Ingredients
For 5 servings
Spicy sauce
Instructions
Step 1: Toss the zucchini in oil, then sprinkle with salt and toss again to roughly coat all over.
Step 2: Heat a large non-stick pan over medium-high heat. Place half the zucchini cut side down and cook for 3 to 4 minutes, until the surface is golden. Turn and cook the skin side for 3 minutes. Pile onto a serving plate and repeat with the remaining zucchini.
Step 3: Let the pan cool slightly, then return it to medium heat. Heat the oil and sauté the garlic until light golden. Add the remaining sauce ingredients and simmer for 30 seconds, until syrupy.
Step 4: Pour the sauce over the zucchini. Pile on the crispy fried shallots and green onion, then serve.
Notes
For softer zucchini, bake at 200°C/375°F (180°C fan) for 25 minutes, or until done to your taste. The oven will not give the zucchini the same seared colour.
Sambal oelak can be replaced with sriracha or a not-too-spicy chilli crisp. Mirin can be replaced with honey; the sauce will be sweeter. Crispy fried shallots can be replaced with another crunchy topping, such as croutons, crispy noodles or roughly chopped peanuts.
Keep leftovers in the fridge for up to 2 days. The sauce may become watery as the zucchini releases moisture.
Nutrition per serving
- Calories
- 143 kcal
- Fat
- 10 g
- Saturated fat
- 2 g
- Carbohydrates
- 12 g
- Sugar
- 7 g
- Fiber
- 2 g
- Protein
- 3 g
- Sodium
- 642 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Tender-crisp zucchini halves get golden in a pan, then take on a mild, savoury chilli-garlic sauce. Crispy shallots and green onion add a crunchy, fresh finish. Serve this as a side or with flavoured rice for a meal.
Small or medium zucchini around 15–18 cm long cook through more easily on the stove. Cut larger zucchini into quarters.
The sauce combines sambal oelak, toasted sesame oil, soy sauce and mirin. Use light or all-purpose soy sauce, not dark soy sauce.
Crispy fried shallots and finely sliced green onion finish the dish.
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