Prawn Salad with Courgettes, Fennel and Edible Flowers
and vibrant, this tasty prawn salad has a good kick of chilli and makes the perfect summer dish.
* * *
Preparation time: 15
minutes, plus 2 hours marinating
Cooking time: 4 minutes
You will need:
750g raw prawns (heads and shells removed, but leave tail shell intact)
2 red chillies, deseeded and finely chopped
2cm piece fresh ginger, finely grated
4 tbsp chives, finely chopped
1 tbsp rice flour
2 fennel bulbs
Small bunch chervil, stalks removed
2 tbsp sunflower oil
For the dressing:
1 tsp Dijon mustard
1 tbsp white balsamic vinegar
3 tbsp extra-virgin olive oil
Toss the prepared prawns in a bowl with the finely chopped chilli, ginger and chives
and a little sea salt. Scatter with rice flour. They can be prepared two hours ahead or overnight.
Cut the courgettes into slices lengthways, then into fine matchstick strips – discard
the centre if the seed part is spongy. Cut the fennel into thin slices lengthways with a vegetable peeler or sharp
knife. Put both into a bowl with the chervil leaves.
Mix all the dressing ingredients together.
Heat the sunflower oil in a large frying pan and fry the prawns for around two
minutes each side, until crisped a little and cooked through.
Add them to the prepared vegetables and pour over the dressing. Toss and scatter with
edible flowers, if using.
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