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,  Posted by Stephen Ceideberg; February 17 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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