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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