Prawn Cucumber Salad Recipes

PRAWN, AVOCADO & CUCUMBER SALAD

Steps:

• Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
• Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
• Divide the salad between plates, and top with the prawns and cashews.

SHRIMP AND CUCUMBER SALAD

Steps:

• Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl.
• Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp.
• Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp.
• Finely chop the shallot and the dill. Add them to the shrimp.
• Add the mayonnaise and salt to the other ingredients and mix together. Taste and adjust the salt or mayonnaise amount if needed.
• Serve right away, or cover and refrigerate for an hour or so to let the flavors meld.

PRAWN & CUCUMBER SALAD

Steps:

• Cut each prawn in half lengthways, removing the vein that runs down the back. Using a vegetable peeler, strip the cucumber of all its skin and discard, then continue to peel away long strips of the cucumber flesh until you reach the seeds. Chop the coriander and mix with the cucumber strips and prawns.
• Make the dressing in a pestle and mortar by pounding together the chilli and sugar into a paste. Add the fish sauce and lime juice to the paste, and stir well. Pour over the salad just before serving, with the nuts sprinkled on top.

SHRIMP SALAD WITH CUCUMBER AND MINT

Steps:

• Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
• Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
• In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
• This will keep in the refrigerator in an airtight container for up to 2 days.

PRAWN LAYERED SALAD

Steps:

• Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.
• Layer the salad in a bowl starting with the lettuce, then the sweetcorn, carrot, cucumber, egg and finish with the prawns. Mix the mayo and ketchup with a dash of Tabasco, then pour over the top. Serve with a lemon wedge, if you like.

SHRIMP, CUCUMBER, AND MANGO SALAD

Steps:

• Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
• Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE

Steps:

• Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
• Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
• Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

CUCUMBER SHRIMP SALAD

Steps:

• Rinse and drain shrimp - blot dry with papertowels to remove excess water.
• Slice the cucumbers thinly.
• In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
• Chill 20 minutes.
• Garnish with peanuts, parsley, and/or green onions just before serving.

CUCUMBER AND SHRIMP SALAD

Steps:

• To make the dressing, in a small bowl, combine the lime juice, sugar, fish sauce, water, and chiles and stir to dissolve the sugar. Set aside to develop the flavors.
• Trim off the ends of each cucumber, and then halve lengthwise. Use a teaspoon to remove the seeds from each half (the English cucumbers will have few seeds). Cut the halves crosswise into slices a scant 1/8 inch thick. A razor-sharp knife or a Japanese Benriner slicer (page 22) produces the most attractive, uniformly thin slices. A food processor can be used but will yield less satisfactory results. Put the cucumbers and carrot in a large bowl, add 1 1/2 teaspoons of the salt and the sugar, and toss to mix. Set aside for 30 minutes to weep. A pool of juice will accumulate at the bottom of the bowl.
• Drain the cucumbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible. Working in batches, wring out excess moisture in a nonterry dish towel: position a mound of the vegetables in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the cucumber yet not completely crush it. (The cucumber will become a beautiful translucent green, in marked contrast to the color of the carrot.) Return the vegetables to the bowl and fluff them up to release them from their cramped state. Set aside.
• Trim any excess fat from the pork chop. Fill a small saucepan half full with water, add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. Drop in the chicken breast and pork chop. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork and chicken should be firm yet still yield a bit to the touch. Remove them from the pan. Reserve the light stock for another use or discard. When the pork and chicken are cool enough to handle, cut the pork into matchsticks, and shred the chicken with your fingers into thin pieces, pulling the meat along its natural grain. Let the pork and chicken continue to cool to room temperature and then add them to the vegetables.
• Place the shrimp in a colander and rinse with cold running water, then press gently to drain well. Add the shrimp to the bowl of vegetables and meat.
• Just before serving, add the peanuts and sesame seeds to the salad and toss to distribute evenly. Pour on the dressing and toss again. (If you don't want to bite into a piece of chile unexpectedly, strain the dressing over the salad.) Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
• notes
• You may ready the vegetables, pork and chicken, and shrimp a day in advance. Keep them in separate covered containers in the refrigerator, and return them to room temperature before tossing the salad. The dressing may be prepared several hours in advance.
• For a lighter salad, omit the pork and/or chicken and double the amount of shrimp. Or, you may eliminate the shrimp and add more pork or chicken. Whatever you decide, include at least one of these elements, as they lend richness to the salad.
• Special-Occassion Salads
• If you ask the cook, "What's on today's menu?" and the response includes a gôi or nôm, you know it is a special occasion. Gôi and nôm typically refer to colorful salads of meat, seafood, vegetables, herbs, peanuts, and sesame seeds usually served as a separate first course, instead of a side dish. Both words refer to the same type of dish, with gôi the everyday term in southern and central Vietnam and nôm in the north.
• These salads represent a careful balancing act among different flavors, colors, and textures, and a skilled Vietnamese cook runs through a mental checklist to make sure all three bases have been covered. One ingredient-vegetable, fruit, meat, fish, shellfish-usually makes up the bulk in the salad. If it naturally carries a lot of moisture, the first task is to expel the excess water, so that the ingredient will be relatively dry and crunchy. For example, cucumber and green papaya are tossed with salt and sugar to release their water and are then wrung out in a kitchen towel. Tiny raw silverfish are cooked and then drained. (Green cabbage is an exception, since it already has plenty of crunchiness and is not naturally moist.) Then the magic happens. When everything is combined, the main ingredient absorbs all of the other flavors like a sponge.
• Vietnamese food aficionados may tell you that gôi comes in more complex guises, built from exotic ingredients such as raw fish and sauces made from fish innards and astringent bananas, than you will find in this chapter. They are right, but it is these simpler salads that regularly appear on most Vietnamese tables.