Prawn, cucumber, mint and chilli salad

This salad is so enjoyable it can be a first course on its own. The salty prawns with sour lime and cool mint is a winning combination. We serve these in lettuce cups which can be wrapped up and eaten like a fresh spring roll.

As a picnic food the individual components can be packed into air-tight containers and then mixed in the park. One of our favourite ways to enjoy this salad.

Time

10 minutes total

Storage notes

does not keep well; serve fresh

Difficulty

very easy

Yield

900 g (servings 4 –6)

Ingredients

Weight

Volume

Procedure

Lime juice, freshly squeezed

40 g

1⅓ fl oz

Peanut oil

20 g

1½ tbsp

Fish sauce

20 g

1⅛ tbsp

Palm sugar

7 g

1½ tsp

Combine in a bowl.

Stir to dissolve the sugar.

Cucumber, lebanese, peeled, halved lengthways, deseeded and chopped into thin slices

316 g

2 small

Prawns, cooked

400 g

Scallions, finely sliced diagonally

30 g

6 small

Fresh mint leaves, julienned

28.5 g

190 leaves

Birdseye chillis, deseeded and finely minced

10 g

2 chillis

Combine in a bowl.

Mix gently.

Add lime juice mixture A and toss gently to coat.

Transfer to a strainer but keep the strained juices.

Lettuce cups

32 g

4 cups

Fill with an equal amount of prawn mixture B.

Serve strained juices in a dipping bowl.

Notes

We use so-called ‘Lebanese’ cucumbers in this dish. If you are using large prawns, they are best chopped into smaller pieces about the same size as the cucumber pieces. The finer the julienne on those mint leaves, the better. It helps to distribute the fresh flavour; though a few of the smaller leaves left whole add visual interest and little morsels of fresh flavour.

Making ahead

Prepare the lime juice dressing up to step 4. Peel and devein the prawns.

Nutrition

Serving size 225 g; calories 170.6 kcal, kilojoules 715.8 kJ, protein 25.1 g, carbohydrates 4.8 g, sugar 3.6 g, fat 5.5 g, saturated fat 0.9 g, unsaturated fat 4.8 g, trans fat 0 g, fiber 1.4 g, cholesterol 188.3 mg,

Finished recipe

Recipe: Prawn, cucumber, mint and chilli salad. Step .

Lettuce cups filled with prawn, cucumber, mint and chilli salad.

Type salad

Author bhsimon

Yield

Servings

–

Serving size 150–225 g

Serve	Per serve
Energy (kcal)	170.6
Energy (kJ)	715.8
Protein (g)	25.1
Fat (g)	5.5
Carbs (g)	4.8
Sugars (g)	3.6
Fiber (g)	1.4
Sodium (mg)	508.2
Cholesterol (mg)	188.3

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