Salad of king prawns with cucumber, watercress, papaya and chilli
“Give salads and sandwiches a lift with subtle, soothing cucumber.”
- 1 cup mini cabbage, finely shredded
- 1/2 cup green papaya, peeled and julienned
- 1 large or 2 small lebanese cucumbers, very finely sliced
- 1 cup watercress sprigs
- 16 cooked king prawns, peeled and deveined, tails intact
- 1/3 cup mint leaves, coarsely chopped
- 1/3 cup coriander leaves, coarsely chopped
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 cup fried shallots (available at Asian food stores)
For the dressing
- 2 cloves garlic, chopped
- 2 long red chillies, chopped
- 1 tbsp grated palm sugar
- 11/2 tbsp fish sauce
- 3 tbsp lime juice
Cucumbers are more than 95 per cent water - like melons, they are member of the cucurbit family. Throughout history, hot and tired travellers have carried them as thirst-quenchers. Apart from salads, they are used mainly in sandwiches, both elegant and robust.
Method
For the dressing
With mortar and pestle, pound garlic and chillies to a paste, add palm sugar, fish sauce and lime juice and combine well.
Scatter cabbage and papaya over a large serving platter, then do the same with cucumber slices and watercress. Top with prawns.
Sprinkle herbs and pour dressing over salad.
Top with peanuts and fried shallots and serve immediately.
Serves 4 as a starter.
