Prawn & cucumber salad
- John Torode
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Serves 4
Easy
Prep: 10 mins
A star rating of 3.4 out of 5.3 ratingsRate
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With its Asian flavours, this cooling Thai-inspired salad really does the trick when you want a light, quick starter. By John Torode
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Ingredients
Nutrition
Units:
MetricUS
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20large cooked prawns
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2large cucumber
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small bunch coriander
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1large red chilli
halved, deseeded and cut into large pieces
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1 tbsp soft brown sugar
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2 tbsp Thai fish sauce
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1 lime
juice only
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handful roasted cashews
or peanuts, crushed
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Nutrition: per serving
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kcal169
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fat5g
low
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saturates0g
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carbs7g
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sugars5g
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fibre0g
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protein26g
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salt4.53g
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, September 2006
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A star rating of 3.4 out of 5.3 ratings
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