Salted seared prawns

Preparation time: 20 minutes

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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


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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