Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slice the prawns in half lengthways, removing any residual veins or tails. Put in a shallow glass or plastic container.
Whizz all the dressing ingredients, plus 1 tsp of fine sea salt, in a powerful blender until completely smooth. Pour over the prawns and leave them to marinate in the fridge for 30 minutes or up to 4 hours.
Thinly slice the red onion, put it in a bowl and season generously with salt. Pour in just enough water to cover the onions. Add the white vinegar and let it brine for 15-30 minutes, then drain.
Gently mix the cucumber slices into the prawns, together with two-thirds of the onions, then leave to marinate for an additional 30 minutes or up to 1 hour.
When ready to serve, check for seasoning, adding more salt if necessary. Pile the prawn and cucumber mixture into the middle of eight bowls and drizzle the dressing around. Scatter the remaining red onions and micro coriander over the top, finishing with a drizzle of olive oil. Serve with the lotus root crisps on the side.