Foodie Friday: Prawn and Pickled Cucumber Salad

(Serves 4)

Ingredients:
Sesame oil
1 tsp brown sugar
1 tbsp fish sauce
Juice of 2 limes
1 garlic clove, crushed
1/2 small red chilli, chopped
1 cucumber, sliced
200g spinach leaves
280g raw tiger prawns
Coriander leaves, to serve

Method:
1. Whisk together the sugar, fish sauce, lime juice, garlic and chilli with 1/2 tsp sesame oil. Add the cucumber and stir gently.
2. Divide the spinach leaves between 4 bowls, then spoon over the pickled cucumber.
3. Heat 1 tsp sesame oil in a pan, add the prawns and cook for a few minutes until pink. Spoon onto the salad, sprinkle with sesame oil and coriander leaves and serve.

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