Prawn & cucumber salad
With its Asian flavours, this cooling Thai-inspired salad really does the trick when you want a light, quick starter. By John Torode
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Low-fat
- 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.
169 kcalories, protein 26g, carbohydrate 7g, fat 5 g, saturated fat 0g, fibre 0g, sugar 5g, salt 4.53 g
Recipe from Good Food magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/2873/
http://www.bbcgoodfood.com/recipes/2873/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Low-fat
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
169 kcalories, protein 26g, carbohydrate 7g, fat 5 g, saturated fat 0g, fibre 0g, sugar 5g, salt 4.53 g
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07 April 2008
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