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Prawn & cucumber salad

Prawn & cucumber salad

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A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

With its Asian flavours, this cooling Thai-inspired salad really does the trick when you want a light, quick starter. By John Torode

Nutrition:
HighlightNutrientUnit
kcal169
low infat5g
saturates0g
carbs7g
sugars5g
fibre0g
protein26g
salt4.53g
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Ingredients

  • 20large cooked prawns
  • 2large cucumber
  • small bunch coriander
  • 1large 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

Method

  • 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.

  • 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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