Prawn & Cucumber Salad
This vibrant and refreshing salad brings together succulent prawns, crisp cucumber strips, and fragrant coriander, all tossed in a zesty Thai-inspired dressing. With a burst of flavors and textures from the sweet and spicy dressing and crunchy nuts on top, this dish is a delicious combination of freshness and tanginess that's perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 20 large cooked prawns
- 2 large cucumbers
- small bunch coriander
- 1 large red chilli , halved, deseeded and cut into large pieces
- 1 tbsp soft brown sugar
- 2 tbsp Thai fish sauce
- 1 lime , juice only
- handful roasted cashews or peanuts, crushed
Instructions
- Cut each prawn in half lengthways, removing the vein that runs down the back. Using a vegetable peeler, strip the cucumber of all its skin and discard, then continue to peel away long strips of the cucumber flesh until you reach the seeds. Chop the coriander and mix with the cucumber strips and prawns.
- Make the dressing in a pestle and mortar by pounding together the chilli and sugar into a paste. Add the fish sauce and lime juice to the paste, and stir well. Pour over the salad just before serving, with the nuts sprinkled on top.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 169 calories
- Fat Content: 5 grams fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 26 grams protein
- Sodium Content: 4.53 milligram of sodium
Comments
No comments found.