Prawn And Cucumber Salad

Servings: 4
Ingredients:

Text Only

This salad is particularly pretty as well as good to cat and, being
Thai in origin, is completely oil free and low kilojoules.

Drop 600 g raw prawns into boiling water for about 3 minutes or just
until they turn pink. Set the saucepan aside and keep the prawns
cool in the liquid.

Peel a cucumber about 350 g in weight and slice it thinly. Shell the
prawns and halve them lengthwise. Arrange, prawns and cucumber
decoratively in a serving dish.

Make a dressing by combining 3 finely chopped shallots, 2 tablespoons
lemon juice, 1 tablespoon fish sauce and one small chilli, chopped
finely.

Spoon the dressing over the salad and scatter over the top 2
tablespoons chopped parsley.

Leave flavours to combine for half an hour before serving.

Makes 4 servings.

From ‘Raw Materials’ by Meryl Constance, Sydney Morning Herald,
12/29/92.

Posted by Stephen Ceideberg; February 17 1993.