Cook the bulgur wheat
Take a medium saucepan and pour in about 650ml of cold water. Place the sauce pan on stove, set the heat to medium and bring it to boil. Once the water starts boiling, reduce the heat and let it simmer for another 8 to 10 minutes or until the bulghur wheat is tender, absorbing all the water. Remove the saucepan from heat, wearing gloves, and tip the boiled bulgur wheat in a large flat salad bowl or serving dish. Spread the bulgur wheat with a large spoon and leave it too cool at room temperature.
Mix the other ingredients of salad
For the meantime, mix the very thinly sliced small red onion, coarsely grated carrot, diced tomato, baby corn slices, and the diced cucumber in a large mixing bowl. Add in the peeled and cooked prawns and toss to coat them.
Add in boiled bulgur wheat
Add the recently boiled warm bulghur wheat to the mixture in the mixing bowl and stir the ingredients to coat well.
Make the Lime and chili dressing
For the dressing, take small bowl and pour the lime juice. Top it with the finely crushed garlic clove, extra virgin olive oil, lime juice, and the crushed dried chilies. Sprinkle in some salt and pepper to taste and set the bowl aside.
Mix the dressing and salad
Drizzle the Lime and chili dressing over the salad in the bowl and stir lightly to coat all the ingredients.
Serve the Bulghur Wheat and Prawn Salad
Serve the Bulghur Wheat and Prawn Salad along with four medium salad bowls and fork for individual serving. On the other hand, if you are not serving the salad instantly, it is better to cover it wrapping sheet and to place in refrigerator for some time.