Prawn Salad with Chilli, Cucumber & Watercress

You don’t even need to turn on the stove to make this quick and delicious salad, perfect for summer entertaining.

Ingredients

• 700g large cooked prawns, peeled and deveined, tails intact
• ½ long red chilli, halved, seeded, cut into thin strips
• 2 small cucumbers, halved, seeded and finely sliced
• ¼ cup mint leaves
• 1 cup watercress sprigs
• 2 tablespoons roasted unsalted peanuts, finely chopped

Asian Dressing

• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 3 tablespoons lime juice
• 1 tablespoon very finely chopped lemongrass, white part only
• 2 golden shallots, finely sliced
• 3 small red chillies, seeded and roughly chopped

Method

Make the Asian Dressing: combine all ingredients and set aside.

Add prawns to the dressing. Add the chilli, cucumber, mint, watercress and two-thirds of the peanuts. Gently toss to mix well.

Arrange on serving plates or a large platter and sprinkle with the remaining peanuts.

Notes

This recipe can be prepared a few hours in advance.

Alternative Species: Bugs, Marron, Redclaw, Rock Lobsters, Yabby.