The dressing can be made up a day ahead and will keep for a few days in the fridge.
|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 tsp||Mild curry powder|
|4 Tbsp||Sunflower oil, or similar|
|1||Shallot, roughly chopped|
|2 ½ Tbsp||Lemon juice|
|1 tsp||Sea salt|
|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|
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- 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.
- 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.
- 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.