Name: Prawn salad with mint and lemon dressing
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 36 cooked prawns (1.5kg); 2 lebanese cucumbers, cut into ribbons; 4 baby cos lettuce, quartered; 1/2 cup loosely packed fresh mint leaves; 1 cup loosely packed fresh flat-leaf parsley leaves; 2 lemons; 1 shallot (25g), chopped coarsely; 1 fresh red thai (serrano) chilli, chopped coarsely; 1/4 cup firmly packed fresh flat-leaf parsley leaves; 1/4 cup firmly packed fresh mint leaves; 1/4 cup (60ml) olive oil; 1 teaspoon caster sugar

Ingredients

36 cooked prawns (1.5kg)

2 lebanese cucumbers, cut into ribbons

4 baby cos lettuce, quartered

1/2 cup loosely packed fresh mint leaves

1 cup loosely packed fresh flat-leaf parsley leaves

2 lemons

1 shallot (25g), chopped coarsely

1 fresh red thai (serrano) chilli, chopped coarsely

1/4 cup firmly packed fresh flat-leaf parsley leaves

1/4 cup firmly packed fresh mint leaves

1/4 cup (60ml) olive oil

1 teaspoon caster sugar

Method

1.Make mint and lemon dressing. Peel lemons thinly with vegetable peeler, avoiding white pith. Cut rind into long thin strips. Place rind in small saucepan; cover with water, bring to the boil. Drain and repeat. Segment lemon over small bowl to catch any juice. Blend or process lemon segments with remaining ingredients, until chopped finely. Transfer to small bowl, stir in rind.

2.Shell and devein prawns, leaving tails intact.

3.Combine prawns with remaining ingredients in large bowl. Just before serving, drizzle with dressing.

Depending on the tartness of the lemons, you may need to add a little more sugar to the dressing.
Note

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Ingredients

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