Prawn Salad with Chilli, Cucumber & Watercress
Assembling | Salads
You don’t even need to turn on the stove to make this quick and delicious salad, perfect for summer entertaining.
Serves 6 as an entrée
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
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
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.
This recipe can be prepared a few hours in advance.
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