Only a small amount of saffron is needed to elevate this prawn salad to gourmet status.
Ingredients
- 1 teaspoon vegetable oil
- 1kg large green king prawns, peeled leaving tail intact, deveined
- 250g trussed cherry tomatoes
- 1 red onion, cut into thin wedges
- 1 cup Thai basil leaves
- 1 avocado, halved, stoned, peeled, thinly sliced
- 1 baby cos lettuce, leaves separated
Saffron dressing
- 1 teaspoon saffron threads
- 1 tablespoon boiling water
- 1/3 cup (85g) whole-egg mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons horseradish cream
Method
- Step 1Heat a large chargrill pan on high. Drizzle half the oil over the prawns. Season with salt and pepper. Cook on chargrill for 2 minutes each side or until prawns curl and change colour. Transfer to a bowl.
- Step 2Drizzle remaining oil over tomatoes. Cook on chargrill, turning occasionally, for 5 minutes or until lightly charred and beginning to collapse.
- Step 3To make the saffron dressing, combine the saffron and water in a small heatproof bowl. Set aside for 5 minutes to infuse. Add the mayonnaise, lemon juice and horseradish and whisk to combine. Season with salt and pepper.
- Step 4Add the onion, basil, avocado and lettuce to the prawns and gently toss until just combined. Divide evenly among serving plates. Drizzle with saffron dressing to serve.
Nutrition
1622 kj
Energy
22g
Fat Total
4g
Saturated Fat
38g
Protein
794.01mg
Sodium
8g
Carbs (total)
All nutrition values are per serve
Notes
For an even quicker meal, buy pre-cooked prawns and don’t cook the tomatoes. Add purple basil and yellow grape tomatoes for a colourful twist.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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