CHINESE-STYLE SHRIMP SALAD WITH MINT (for four)

For the salad:

16 cooked medium-sized prawns (shrimp), about 1 pound 2 ounces

1 small carrot, peeled

1 medium-sized cucumber, peeled

2 cups finely shredded iceberg lettuce

1 stick celery, finely sliced on the diagonal

2/3 cup spring onion (scallion), julienned

¼ cup roughly torn mint leaves

For the dressing:

¼ cup quality extra-virgin olive oil

2 tablespoons malt vinegar

2 tablespoons light soy sauce

2 teaspoons white sugar

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1. Peel and devein prawns and set aside.

2. Using a vegetable peeler, finely slice carrot lengthwise into ribbons. Cut cucumber in half lengthwise and scoop out the seeds using a spoon.  Place cut-side down on a chopping board and finely slice on the diagonal.

3. To make the dressing, place all ingredients in a small bowl and stir to combine.

4. In a separate bowl, combine prawns, carrot and cucumber with remaining ingredients.  Pour over dressing and toss well.

5. Arrange salad on a platter and serve immediately.

 

from Kylie Kwong, Simple Chinese Cooking