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Home / Eat Well / Recipes

Spicy prawn salad

for 4 people
Karena & Kasey Bird
By
Karena & Kasey Bird

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This week we are sharing our go-to dinner party dishes. Our spicy prawn and rocket salad is great because it is light but packed full of flavour. A fresh salad is always a great way to start a meal because it is quick to make and doesn’t leave you feeling too full before the next course. We particularly like this one as the prawns have a nice kick to them but the lemon segments and rocket balance this dish out well.

Ingredients

20 largePrawns, deshelled (Main)
1 servingOlive oil, for frying

Spice mix

2 tspSalt
2 clovesGarlic, crushed
2 ½ tspPaprika
1 tspGround black pepper
1 tspOnion powder
1 tspCayenne pepper
1 tspDried oregano
1 tspDried thyme
1 tspChilli flakes

Salad & dressing

1 bagBaby rocket
¼ cupGrated parmesan cheese
1Lemon, segmented
¾ cupExtra virgin olive oil
⅓ cupRed wine vinegar
2 tspSugar
1 tspSalt
½ tspBlack pepper
3 tspWorcestershire sauce
2 clovesGarlic, minced
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Directions

  1. For the prawns, combine all the spice mix and add the prawns to lightly coat with the seasoning mix.
  2. In a large pan, heat oil to medium-high. Add the prawns and fry for 2 minutes on each side until cooked through. Remove from pan and set aside.
  3. Arrange the salad leaves and lemon wedges on 4 plates.
  4. For the salad dressing, combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. This dressing will last up to a week in the fridge. Add the prawns to the salad and drizzle over the dressing. Finish with the parmesan to serve.

Cook's tip

Learn how to de-shell prawns with thisstep-by-step guide to peeling prawns.

More Karena & Kasey's dinner party recipes

  • Walnut brownies
  • Eye fillet with mushroom sauce and truffle mashed potatoes
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