Fast and fresh lemon butter prawn salad doubles as a midweek meal and an easy option for summer entertaining.
Ingredients
- 12 large green king prawns
- 2 tablespoons white balsamic vinegar (see top tip)
- 60ml (1/4 cup) olive oil
- 1kg piece watermelon, rind removed, cut into 2cm pieces
- 2 witlof, trimmed, roughly chopped
- 1 red onion, halved, thinly sliced
- Snow pea sprouts (optional), to serve
Lemon butter
- 125g butter, melted
- 2 cloves garlic, crushed
- 1 long red chilli, seeded, finely chopped
- 1 lemon, zested
- 2 tablespoons finely chopped flat-leaf parsley
Method
- Step 1Using a sharp knife and working with 1 prawn at a time, slice prawns in half lengthwise on the underside and remove digestive tracts.
- Step 2To make lemon butter, place all ingredients in a small bowl. Season with salt and pepper, and stir to combine.
- Step 3Place prawns, cut-side up, on a large oven tray. Brush with lemon butter, then season. Reserve remaining lemon butter to serve.
- Step 4Preheat a chargrill pan or barbecue over high heat. Cook prawns, cut-side up, for 2 minutes, then turn over and cook for a further minute or until just cooked.
- Step 5To make salad, whisk vinegar and oil in a large bowl, then add watermelon, witlof and onion. Toss well to combine.
- Step 6Divide salad and prawns among plates, then scatter with snow pea sprouts, if using. Drizzle with reserved lemon butter to serve.
- Low carb
Nutrition
2077 kj
Energy
40g
Fat Total
19g
Saturated Fat
3g
Fibre
17g
Protein
178mg
Cholesterol
468.33mg
Sodium
17g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Top tip: White balsamic vinegar is available from supermarkets. Substitute white wine vinegar.
- Author: Dominic Smith
- Image credit: Sam McAdam
- Publication: MasterChef
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