PRAWN & CUCUMBER SALAD

Prawn & cucumber salad image

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

Provided by John Torode

Categories Dinner, Lunch, Starter, Supper

Time 10m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 169 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 26 grams protein, Sodium 4.53 milligram of sodium