Asian Crab and Prawn Salad - 2 Points

Ingredients
1 zest of 1 lime(s), finely grated, and juice
2 tablespoon soy sauce, light
2 portion shallots, finely sliced
350 g peeled prawns, (12oz), large, cooked, thawed if frozen
2 small cabbage, pak choi, torn into pieces
300 g chinese leaves, (1/2 head), shredded
100 g beansprouts, (3 1/2oz)
2 medium red green or yellow pepper(s), (1 red and 1 yellow), deseeded and finely sliced
100 g mushrooms, (3 1/2oz), oyster or closed cup mushrooms, sliced
3 tablespoon fresh coriander, roughly-chopped
170 g canned crab, drained
1 pinch salt, or to taste
1 serving pepper, black, freshly ground

Instructions
1. In a large salad bowl, mix together the lime zest, lime juice and soy sauce. Add the shallots. Pat the prawns dry with kitchen paper, then add to the bowl. Stir gently, then leave to marinate for about 10 minutes.
2. Add all the remaining ingredients to the salad bowl, seasoning with a little salt and plenty of ground black pepper. Toss together, then serve.

Cook's tip: If you can't find pak choi or Chinese leaves, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.