As many people use Short Pasta to make salads, I often use Spaghetti, that I usually snapped to 5-6cm in length. Today I used whole Spaghetti to make this ‘Prawn Spaghetti Salad’. I dressed it with a simple Salad Dressing that was based on my ‘Seafood Cocktail Sauce’, but you can use your favourite Dressing. I think creamy type is more suitable.

Makes

1 Serving

Ingredients

1 serving Spaghetti *about 80g
80g shelled Prawns *you can use already cooked shelled Prawns
Salt for cooking Spaghetti
5cm Cucumber *sliced
A few thin slices Onion
Additional Salad Vegetables *e.g. Lettuce, Mini Roma Tomato, Avocado, etc.
3 tablespoons Creamy Salad Dressing of your choice *OR try the Dressing below
Salt & Black Pepper
Finely chopped Parsley

Salad Dressing
2 tablespoons Japanese Mayonnaise
2 teaspoons Ketchup
1/4 teaspoon Lemon Juice OR White Wine Vinegar
1/4 teaspoon Worcestershire Sauce (‘Lea & Perrins’)
Tabasco as required

Method
  1. Cook Spaghetti in boiling salted water according to the instruction on the package.
  2. Combine all the Sauce ingredients in a small bowl. *Note: You can use a creamy Salad Dressing of your choice.
  3. Place sliced Cucumber in a mixing bowl, lightly season with Salt. Cut all other vegetables into the size that is easy to eat, and add to the bowl.
  4. When Spaghetti are almost cooked, add shelled Prawns. Drained cooked Spaghetti and Prawns, cool under cold water, drain well, add to the bowl, and mix to combine.
  5. Add some Salt and Black Pepper as required, sprinkle with some finely chopped Parsley, and enjoy.