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Nutrition: per serving

  • kcal169
  • fat5g
    low
  • saturates0g
  • carbs7g
  • sugars5g
  • fibre0g
  • protein26g
  • salt4.53g
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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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Comments, questions and tips (6)

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Overall rating

A star rating of 3.4 out of 5.3 ratings

mpearsonmadrid

This is a lovely and simple salad that I make frequently. Works perfectly well with shredded chicken too. Care needs to be taken as to the balance in the dressing and I go easy on the fish sauce. Essential to taste the dressing, maybe some varieties of fish sauce are more pungent than others but the…

tarazeisel

Really love this simple recipe, I have been making it for a coupe of years now and everyone I have made it for has loved it!

tarazeisel

A star rating of 5 out of 5.

Really love this simple recipe, I have been making it for a coupe of years now and everyone I have made it for has loved it!

cupofpinktea

This was a brilliant starter, lovely fresh and summery. Very easy to make too, looked lovely and was very well received!

eleanormayo

A star rating of 4 out of 5.

We all really enjoyed this, but I would say that there was probably a bit too much liquid in the dressing.

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