20 large cooked shrimp

2 large cucumbers

small bunch coriander

1 large red chili, halved, deseeded and cut into large pieces

1 tbsp soft brown sugar

2 tbsp Thai fish sauce

1 lime, juice only



Cut each shrimp in half lengthways, removing the vein that runs down the back.

Using a vegetable peeler, strip the cucumber of all its skin and discard, then continue to peel away long strips of the cucumber flesh until you reach the seeds.

Chop the coriander and mix with the cucumber strips and shrimp.

Make the dressing in a pestle and mortar by pounding together the chili and sugar into a paste.

Add the fish sauce and lime juice to the paste, and stir well. Pour over the salad just before serving.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Shrimp & cucumber salad