John Myers
Prawn, Carrot and Cucumber Salad
The perfect prawn, carrot and cucumber salad recipe with a picture and simple step-by-step instructions.
- 500 g Frozen king prawns
- 200 g Carrots small
- 3 Cucumbers small
- 500 ml Water
- Salt
- 2 Red chili peppers
- 12 tbsp Lime juice
- 4 tbsp Fish sauce
- 2 tbsp Cane sugar
- Pepper
- 0,5 bunch Parsley
- 4 tbsp Pumpkin seeds
- Boil 500 ml of salted water in a saucepan, add the frozen prawns and cook for 2-3 minutes, then drain in a sieve and allow to cool.
- Wash and clean the carrots and cut into long thin slices. Peel the cucumber, cut in half lengthways, scrape out the seeds with a teaspoon and cut the halves into thin crescents.
- Pluck the parsley leaves from the stalks and roughly chop. Also roughly chop the pumpkin seeds. Halve the chilli, remove the seeds, wash and cut into fine strips.
- Mix the chilli strips, lime juice, fish sauce and sugar in a bowl with a whisk until the sugar dissolves. Fold in the prawns, carrots, cucumber and parsley. Season the salad with salt and pepper. Arrange on 4 plates and serve sprinkled with the pumpkin seeds.
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