Prawn salad
- You
- Aug 2, 2015
- 1 min read
Serves 6
Preparation time: 20 min
Cooking time: 10 min
CORIANDER OIL
30 ml (2 T) coriander seeds
20 ml (4 t) chilli flakes
500 ml (2 c) good olive oil
DRESSING
125 ml (½ c) water
125 ml (½ c) sugar
juice and rind of 1 lemon
½ cucumber, deseeded and cut into tiny cubes
1 red pepper, roasted, skin removed and cubed
20 ml (4 t) chopped fresh coriander
SALAD
2 medium-size red tomatoes, cut into eighths and deseeded
3 avocados, peeled and cut into thin semicircles
salt and pepper
lemon juice
200 g large prawns, shelled and vein removed but retain tails
SALAD
rocket leaves
CORIANDER OIL
Toast the coriander seeds and chilli flakes in a dry pan over medium heat until fragrant.
Add the oil and heat until hot. Remove from heat and leave to stand until cold.
Drain through a fine sieve or cheesecloth. Set aside.
DRESSING
Pour the water into a pot, add the sugar and stir over medium heat until dissolved.
Add the lemon juice and rind, bring to the boil and continue boiling until a little syrupy but not thick (about 7 minutes).
Leave to cool.
Add the cucumber, red pepper and fresh coriander to the syrup and set aside.
SALAD
Season the tomatoes and avocados with salt and pepper and drizzle with a little lemon juice to prevent discoloration.
Heat a little of the coriander oil and stirfry the prawns until slightly pink.
Drain on kitchen paper.
TO SERVE
Arrange a few rocket leaves and tomato and avocado slices on small plates, top with 2-3 prawns and a good spoonful of dressing.
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