King Prawn & wild herb salad with honey lemon dressing
Raw Black Tiger King Prawns (allow 5 per person)
Selection of wild herbs (a cup full per person)
Any crisp salad leaves you prefer
Extra-virgin olive oil
Garlic
Lemon wedges
Bamboo skewers (soak in water for around 10 minutes or more before use)
Salt and fresh ground black pepper
Honey Lemon dressing (posted earlier)
Prepare in advance some Honey Lemon dressing, pour into a jar with a good-fitting lid, and store in the refrigerator till required.
Butterfly and devein king prawns then skewer on bamboo skewers. Crush some garlic, to your taste, and mix with a tbsp of extra-virgin olive oil per skewer. Coat the prawns with the garlic oil, season and set aside.
Dress serving plates with a little crisp salad then the wild herbs and a wedge of lemon.
Grill, pan sear or cook prawns in a hot oven till just cooked, they will turn opaque white when done.
Serve on salad then drizzle with the dressing, giving it a good shake before use.
This is a popular starter choice on my seasonal specials at the moment but could be increased for a main dish or light summer lunch.
Butterfly and devein king prawns then skewer on bamboo skewers. Crush some garlic, to your taste, and mix with a tbsp of extra-virgin olive oil per skewer. Coat the prawns with the garlic oil, season and set aside.
Dress serving plates with a little crisp salad then the wild herbs and a wedge of lemon.
Grill, pan sear or cook prawns in a hot oven till just cooked, they will turn opaque white when done.
Serve on salad then drizzle with the dressing, giving it a good shake before use.
This is a popular starter choice on my seasonal specials at the moment but could be increased for a main dish or light summer lunch.
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