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Cucumber And Prawn Salad
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1
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continental cucumber
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500
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g
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cooked prawns, peeled
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2
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spring onions; finely sliced diagonally
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1/3
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cup
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fresh mint leaves
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1
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red chilli; halved, deseeded and finely sliced
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2
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Tbs
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fresh lime juice
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1
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Tbs
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peanut oil
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1
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tsp
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fish sauce
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1
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tsp
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brown sugar
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30
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g
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peanuts; chopped
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1
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Peel the cucumber, and cut in half lengthways. Use a teaspoon to scoop out the seeds, and discard. Cut the cucumber into thin slices.
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2
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Combine the prawns, cucumber, shallots, mint and chilli.
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3
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Combine the lime juice, oil, fish sauce and sugar in a small bowl. Drizzle over the salad and toss to combine. Scatter with the peanuts and serve immediately.
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Servings: 4
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Recipe Type: Salad, Seafood, Side Dish
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Tips
Replace the prawns with barbecued chicken. Remove bones and skin from chicken. Tear into large pieces. Add 1/3 cup of coriander leaves with the mint, and serve on a bed of hokkien noodles.
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