Salted seared prawns

Preparation time: 20 minutes

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Ingredients:

2 tbsp olive oil
16 large unpeeled raw prawns
450g (1lb) peeled raw tiger prawns
1 tsp Maldon sea salt

For the dressing:

200ml (7fl oz) pot soured cream
A good squeeze of lemon juice
2 tsp Dijon mustard
3 tbsp chopped fresh dill

For the salad:

4 little gem lettuces
1⁄3 cucumber, very finely diced
Lemon wedges to serve

Method:

1. Combine the dressing ingredients, season and taste. Chill until needed. Divide the salad between eight serving plates and set to one side.

2. To cook prawns, heat a large non-stick frying pan or wok until searing hot. Add oil and swirl around pan. Add the large unpeeled prawns first and cook for 3 minutes until pink and cooked through. Add the peeled raw prawns and the salt and season well with plenty of black pepper. Cook for another 5 minutes until cooked through and slightly charred round the edges.

3. To serve, divide the prawns among the salad and drizzle a little of the dressing over each. Serve with wedges of lemon and plenty of napkins!

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