Summer Prawn Salad
Nov 19th, 2007 by Dani
Today was the first of the days that are too hot to cook and almost too hot to eat. Beautiful weather but not really suited to the tagine I had planned to cook. Luckily though, I had some gorgeous prawns in the freezer so a salad came to mind. Almost a 10 minute meal. In fact if you bought ready marinated garlic prawns, it would be a 10 minute meal.
Summer Prawn Salad
500g green prawns
2 cloves garlic, finely chopped
1/2 small red chilli, finely chopped
splosh olive oil
1cm piece ginger, finely grated
cucumber
avocado
salad greens
tomato
radish
orange
red onion
1/2 lemon, juiced
Chang’s fried noodles (horribly unhealthy but I craved them)
Marinate prawns for at least 2 hours in garlic, ginger, chilli and oil.
Make green salad out of remaining ingredients (except the lemon juice and noodles). Pan fry prawns in a big dob of butter. When cooked, remove from heat, retain juices and toss prawns through salad.
Mix lemon juice into pan juices. Dress immediately before serving and then toss through a handful of noodles.
Serve with buttered ciabatta bread.
