Prawn Salad
By Sid • May 24th, 2008 • Category: Featured Articles • If you like this post why not discuss it at the Chef at Large Forums?| Thank you for dropping by. Have you registered yet? We've got some nice stuff for registered users (wallpapers, downloads...) and more on the way! |
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Today’s dinner was quite interesting – with a multitude of dishes, all cooked by Zainab. There was chicken korma, kebabs, dal, rice, okra, but the star of the evening was a crunchy and nutritious prawn salad, that could quite honestly be described as truly divine.
In Zainab’s words: “Simply toss pre-cooked prawns rocket, spinach, and watercress with some extra virgin olive oil and balsamic.” If you want to add salt, add them to the prawns prior to mixing and leave for a few minutes, then drain. As you can see, I’m having fun! - Sid |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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That sounds superb. All that fresh green stuff is so nutritious. I cooked halibut in butter, lemon juice and white wine with crushed Jersey Royal potatoes. It was delicious but I couldn’t eat it all so will have the rest for lunch today.
There is nothing on Zainab’s blog…:-(
Great photo!
Thank you Christie!
Hey Sid, I couldnt remember if I replied or not to you. I just wanted to say thanks for the comment and the compliment
)
Where are you at right now?
@Kristi: You’re welcome! I’m in England at the moment, returning to India on the 2nd of July.
Oh okay well thats pretty cool. I always wanted to visit England, among MANY other places lol. Eh maybe some day!
nice, looks so simple to make. I will try this out very soon. Thanks!
@Olive Garden: Thank you!
hey try this recipe,
Ingredients
* 1 kilo peeled green prawns
* 1 cup coriander leaves, finely chopped
* 1/4 cup olive oil
* 2 cloves garlic, crushed
* 1 stick lemongrass, bruised & thinly sliced
* 1 small red chilli, seeded & thinly sliced
* 1/4 cup lime juice
* 2 grams lebanese cucumbers, cut into long strips
* 1 small avocado, peeled and diced
* 1 punnet cherry tomatoes, cut into quarters
* 1 bag baby rocket
* 4 splashes balsamic vinegar & olive oil
Instructions
Combine coriander, oil, garlic, lemongrass, chilli and lime juice in a ceramic dish. Stir to mix ingredients together, then add prawns and stir to coat with marinade. Cover and refrigerate for 30 minutes or longer if time permits.
Preheat a greased BBQ plate on medium-high heat. Remove prawns from marinade and BBQ for 3 minutes on each side or until pink and cooked through.
Meanwhile combine cucumber, tomatoes, avocado, rocket, balsamic & oil in a bowl, toss to combine. Serve salads onto plates.
Remove cooked prawns from BBQ plate and arrange on top of salad and serve.
@Elise: Thanks! If you could send me a nice photo to go with the recipe, I’ll be very happy to put this on the front page with a link to your site.