Ingredients
1 text only
Directions
This salad is particularly pretty as well as good to cat and, being
Thai in origin, is completely oil free and low kilojoules.
Drop 600 g raw prawns into boiling water for about 3 minutes or just
until they turn pink. Set the saucepan aside and keep the prawns
cool in the liquid.
Peel a cucumber about 350 g in weight and slice it thinly. Shell the
prawns and halve them lengthwise. Arrange, prawns and cucumber
decoratively in a serving dish.
Make a dressing by combining 3 finely chopped shallots, 2 tablespoons
lemon juice, 1 tablespoon fish sauce and one small chilli, chopped
finely.
Spoon the dressing over the salad and scatter over the top 2
tablespoons chopped parsley.
Leave flavours to combine for half an hour before serving.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/29/92.
Posted by Stephen Ceideberg; February 17 1993.
Servings: 4 servings
Prawn & Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fish; Salad; Seafood; Vegetable
The History of Recipes
Recipes as a concept can be traced far back into history, in fact as far as early Egypt, and potentially, even further back. However, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Continuing our culinary historical journey, we find a couple of books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that appears on menues today, but instead recipes for the types of food enjoyed by the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in recipe manuscripts, some of which are kept safe in private collections. Over the succeeding few hundred years, the powerful and rich houses strove to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording the recipes of their peers. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Prawn & Cucumber Salad recipe.
