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Thai-spiced prawn and cucumber salad

By The Recipes Team

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M&S is proud to sell Yorkshire-grown cucumbers between March and October. Part and parcel of our British summer, cucumbers add a subtle flavour to fruity Pimms or an elegant touch to an afternoon tea. In this light summer salad, refreshing cucumber is perfect for balancing out fiery ginger and chilli.

Thai-spiced prawn and cucumber saladReady in: 25 minutes

Serves: 4 (as a starter or light lunch)

Ingredients: 
- 3 tbsp olive oil
- 2cm piece fresh root ginger, grated
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 2 x 140g packs raw Honduran prawns
- 2 tbsp fish sauce
- juice 1 lime
- pinch caster sugar
- 25g pack fresh basil, leaves only
- 50g bag wild rocket
- 1 cucumber, halved, deseeded and cut into bite-sized pieces
- prawn crackers, to serve
 
Method:

1. Heat 1 tbsp of the oil in a large frying pan. Add the ginger, garlic and chilli, and cook for 1 minute. Add the prawns and stir-fry over a high heat for 2-3 minutes, until pink and cooked through. Remove from the heat and set aside.
 
2. To make the dressing, mix together 1 tbsp of the oil, the fish sauce, lime juice and sugar in a small bowl. Set aside. Heat the remaining oil in a small saucepan and add the basil leaves. Fry for 1-2 minutes, until crisp, then remove with a slotted spoon and drain on kitchen paper.
 
3. Divide the rocket among 4 serving plates and scatter with the cucumber. Spoon the prawns on top and drizzle over the dressing. Scatter over the fried basil leaves and serve with prawn crackers.

Tip: This is a lovely light lunch dish, but if want something a little more filling, toss with cooked rice noodles.

Per serving: 160 calories, 11.2g fat (1.6g saturated), 2.71g salt.

Category Latest, Recipes, Posted 8:00 am, 6 July 2012

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