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  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.