Grilled Prawn Salad
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This is a salad I found by Mary Kouzina last summer , and I have since made it a few times .
I've used it both as a main and also as a side dish when I've had people over , and I have to say they were very impressed.
Serves 4
Recipe by Mary Kouzina
INGREDIANTS
Salad.
500g peeled green prawns.
2 heads off baby cos lettuce.
2 punnets Cherry tomatoes.
1 avocado.
1 Tbsp capers.
3-4 eggs.
Pickled Spanish onion.
Prawn marinade.
1 clove grated garlic.
5 Tbsp extra virgin olive oil.
2 Tbsp Worcestershire sauce.
1 Tbsp honey.
1/2 tsp smoked paprika.
Dressing.
3/4 cup whole egg mayonnaise.
1 Tbsp Dijon mustard.
1 clove crushed garlic.
Zest of 1/2 a lemon.
Juice of 1 lemon.
1/2 tsp Tabasco sauce.
1 Tbsp honey.
2 Tbsp Worcestershire sauce.
2 Tbsp chopped capers.
1/2 tsp smoked paprika.
METHOD
1. Begin by marinating the prawns. Combine all ingredients in a bowl with the prawns and set aside.
2. Place the eggs into boiling water and allow them to cook for 5 minutes for a soft yolk.
3. Prepare the dressing. In a bowl add all the ingredients and mix well to combine. Set aside. Place a grill pan over medium to high heat and grill prawns for approximately 1 minute of each side or until cooked. Set aside.
4. Prepare the salad. Cut the lettuce roughly and keep some leaves whole for decoration. Place the whole leaves onto a large platter, then the chopped leaves.
5. Half the tomatoes and arrange them on top of the lettuce season lightly with salt. Arrange the grilled prawns onto the salad along with the soft-boiled eggs, avocado, and pickled onions. Spoon over the dressing and decorate with more capers.
I've used it both as a main and also as a side dish when I've had people over , and I have to say they were very impressed.
Serves 4
Recipe by Mary Kouzina
INGREDIANTS
Salad.
500g peeled green prawns.
2 heads off baby cos lettuce.
2 punnets Cherry tomatoes.
1 avocado.
1 Tbsp capers.
3-4 eggs.
Pickled Spanish onion.
Prawn marinade.
1 clove grated garlic.
5 Tbsp extra virgin olive oil.
2 Tbsp Worcestershire sauce.
1 Tbsp honey.
1/2 tsp smoked paprika.
Dressing.
3/4 cup whole egg mayonnaise.
1 Tbsp Dijon mustard.
1 clove crushed garlic.
Zest of 1/2 a lemon.
Juice of 1 lemon.
1/2 tsp Tabasco sauce.
1 Tbsp honey.
2 Tbsp Worcestershire sauce.
2 Tbsp chopped capers.
1/2 tsp smoked paprika.
METHOD
1. Begin by marinating the prawns. Combine all ingredients in a bowl with the prawns and set aside.
2. Place the eggs into boiling water and allow them to cook for 5 minutes for a soft yolk.
3. Prepare the dressing. In a bowl add all the ingredients and mix well to combine. Set aside. Place a grill pan over medium to high heat and grill prawns for approximately 1 minute of each side or until cooked. Set aside.
4. Prepare the salad. Cut the lettuce roughly and keep some leaves whole for decoration. Place the whole leaves onto a large platter, then the chopped leaves.
5. Half the tomatoes and arrange them on top of the lettuce season lightly with salt. Arrange the grilled prawns onto the salad along with the soft-boiled eggs, avocado, and pickled onions. Spoon over the dressing and decorate with more capers.
