Prawn and Cucumber Salad

INGREDIENTS

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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