Text Only This salad is particularly pretty as well as good to cat and, being Thai in origin, is completely oil free and low kilojoules. Drop 600 g raw prawns into boiling water for about 3 minutes or just until they turn pink. Set the saucepan aside and keep the prawns cool in the liquid. Peel a cucumber about 350 g in weight and slice it thinly. Shell the prawns and halve them lengthwise. Arrange, prawns and cucumber decoratively in a serving dish. Make a dressing by combining 3 finely chopped shallots, 2 tablespoons lemon juice, 1 tablespoon fish sauce and one small chilli, chopped finely. Spoon the dressing over the salad and scatter over the top 2 tablespoons chopped parsley. Leave flavours to combine for half an hour before serving. Makes 4 servings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/29/92.
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