Fish and Shellfish Recipes - Seared Prawn Salad Recipe

Ingredients

• 675g/1 1/2lb medium raw prawns (shrimp), shelled and deveined with tails on

• finely shredded rind of 1 lime

• 1/2 fresh red chili, seeded and finely chopped

• 30ml/2 tbsp olive oil, plus extra for brushing

• 1 ripe mango, cut into strips

• 2 carrots, cut into long thin shreds

• 10cm/4in piece cucumber, sliced

• 1 small red onion, halved and thinly sliced

• a few sprigs of fresh coriander (cilantro)

• a few sprigs of fresh mint

• 45ml/3 tbsp roasted peanuts, roughly chopped

• salt and ground black pepper

For the dressing:

• 1 large garlic clove, chopped

• 10-15m1/2-3 tsp sugar

• juice of 2 limes

• 15-30ml/1-2 tbsp fish sauce

• 1 fresh red chili, seeded

• 5-10ml/1-2 tsp light rice vinegar

Serves 6

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Method:

1. Place the prawns in a bowl and add the lime rind and chili. Season with salt and pepper and spoon the oil over them. Leave to marinate for 30-40 minutes.

2. For the dressing, pound the garlic with 10ml/2 tsp sugar until smooth. Work in the juice of 1 1/2 limes and 15ml/1 tbsp of the fish sauce. Pour into a bowl and add half the chili. Taste, then add more sugar; lime juice, fish sauce and vinegar as needed.

3. Toss the mango, carrots, cucumber and onion with half the dressing. Arrange the salad on individual plates or in bowls.

4. Heat a griddle pan until very hot. Brush with a little oil, then sear the prawns for 2-3 minutes on each side, until they turn pink Arrange the prawns on the salads.

5. Sprinkle with the remaining dressing and scatter the herb sprigs, chili and peanuts over the top. Serve immediately.

Note: In this intensely flavored salad, prawns and mango are partnered with a sweet-sour garlic dressing.