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
It is quite feasible to prove the history of written cooking instructions back into the distant past, certainly as far back as early Egypt, and quite possibly further than that. However, these, early cook books were just very basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to experts is a collection of ancient tablets in 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 having made those who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and dessert, something that is very familiar to us today. Aspicius recounts how the early Romans made use of a good variety of spices, including a few you will know for example basil, fennel and dill. Later, there are a couple of recipe books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that appears on menues today, but instead recipes for the types of food on the tables of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and tastes led to a torrent in recipe manuscripts, some of which are kept safe in private libraries. By the time we get to the 20th century, recipe publications are highly popular mostly due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Prawn & Cucumber Salad recipe.
