Japanese cucumbers are crunchy and crisp with a mild and sweet taste, almost like a melon. They can be eaten raw or cooked and go great in a variety of dishes and salads.
This mouthwatering salad is a combination of crunchy Japanese cucumbers, crisp capsicum, fresh herbs and succulent prawns tossed in a bright tangy sesame vinegar dressing with just the right amount of spicy-sweet heat. It’s perfect for a light dinner, lively appetizer or side dish and goes great as an on the go lunch for hot summer days.
Ingredients
- 500g cooked medium prawns deveined, shells and tails removed
- 2 Japanese cucumbers sliced thinly
- 1/2 cup corridor chopped
- 2 spring onions thinly sliced
- 1 green capsicum thinly diced
- 3 cloves garlic minced
- 1 red chilli seeded and minced
- 1/4 cup lime juice
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp fish sauce
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp sesame seeds white, black, or combination
- 8 mint leaves chopped
Serves: 4
Prep time: 10 mins
Cooking time: 5-10 mins
Method
- In a small bowl ,whisk together the lime juice, vinegar, sesame oil, fish sauce, salt, red chilli flakes, sesame seeds and mint. Stir in the garlic and chilli and set aside.
- Cook prawns by steaming, broiling, or grilling. Do not overcook.
- To a medium sized bowl, add cooked shrimp, sliced cucumbers, cilantro, green onion and capsicum. Pour dressing over and toss to combine.
- Serve with more corridor and or mint leaves with sesame seeds sprinkled on top.