A refreshing combination of cucumber, spring onions and coriander topped with prawns
Ingredients
For the Salad:
1 Lebanese cucumber, halved, seeded and finely diced
2 spring (green) onions, thinly sliced
1/2 cup Chinese cabbage, finely shredded
1 long mild red chilli, seeded and finely chopped
1 tablespoon fresh coriander, finely chopped
To serve:
24 small cooked prawns, shelled
2 tablespoons roasted peanuts, roughly chopped
Lime wedges
Extra coriander leaves (chopped)
Method
Make the Coconut dressing
To prepare the mini salad, combine cucumber, green onions, chilli and coriander in a bowl. Just before serving, add dressing to cucumber mixture and stir gently to combine
To serve, place 2 teaspoons salad mixture in each spoon. Top with 1 prawn. Sprinkle with peanuts, and top with extra coriander leaves. Serve with lime wedges
Tips & Hints
- You'll need 24 Chinese serving spoons, or 24 small witlof leaves
- Dressing can be made the day before and refrigerated until needed
- Salad ingredients can be prepared in the morning, covered with plastic wrap and refrigerated until needed.
Coconut Dressing
Ingredients
2 tablespoons (40mL) coconut cream
2 tablespoons (40mL) lime juice
1 tablespoon (20mL) Kikkoman Less Salt Soy Sauce
2 teaspoons (10mL) fish sauce
2 teaspoons sugar
Method
To make the dressing, place coconut cream, lime juice, Less Salt Soy Sauce, fish sauce and sugar in a small bowl. Whisk to combine. Set aside
