Prawn cutlets with a curry vinaigrette

The dressing can be made up a day ahead and will keep for a few days in the fridge.

Curry vinaigrette

4 Tbsp	Peanut oil
1 tsp	Cumin seeds
1 tsp	Coriander seeds
1 clove	Garlic, peeled and cut in half
1 piece	Fresh ginger, 3cm, peeled and sliced
1	Bay leaf
1 tsp	Mild curry powder
4 Tbsp	Sunflower oil, or similar
1	Shallot, roughly chopped
2 ½ Tbsp	Lemon juice
1 tsp	Sea salt

Curry

24	Frozen raw prawn cutlets, (about 400g) thawed
1 dash	Oil, for pan-frying
4 large handfuls	Salad leaves, washed and dried
2	Apples, quartered, cored and thinly sliced
½	Red onions, finely sliced
1 small handful	Basil leaves, torn if large
4	Lemon wedges, for squeezing

Directions

1. To make the curryvinaigrette,heat the peanut oil in a small heavy-based saucepan over low heat until aromatic. Add the cumin and coriander seeds, garlic,ginger, bay leaf and curry powder. Cook for a few minutes again untilaromatic, butensuring you don't burn the spices. Add the sunflower oil and shallot and cook for a further 5 minutes. Remove from the heat and allow to cool andtheflavoursto mingle.Strain into a jar, leaving behind any sediment.Add the lemon juice and season with salt. Screw on the lid and shake well. Taste and adjust seasoning, if needed.

2. Heat a large frying pan over medium-high heat. Season the prawns and rub with a little oil. In batches,cook quickly until they turn pink, turning once and transferring to a plate as you go.

3. In a large bowl, combine the salad leaves, apple, onion and basil leaves. Drizzle in enough vinaigrette to moisten.Divide between 4 shallow serving bowls and top with the prawns. Serve with lemon wedges for squeezing and any extra dressing.

Tip– drizzle a little curry vinaigrette over the apple slices to prevent browning.