This is a new up to date version of a 1970’s dinner party classic from Axis Executive Chef, Mark Gregory
Recipe
12 whole uncooked king prawns
2 tablespoons olive oil
Salad
2 each Plum tomato - diced
½ each Avocado – diced
4 tablespoons Cucumber - diced
4 leaves Gem lettuce
Few sprigs Fresh coriander & mint leaves
Dressing
1/4 cup tomato ketchup
1 tablespoon Mayonnaise
2 tablespoons olive oil
1 tablespoon shallots – finely chopped
1 teaspoon Mild mustard
1 tablespoon fresh tarragon - chopped
1 teaspoon Sweet chilli sauce
Milled pepper
Preparation
First begin with removing the shell from each king prawn, then use a small knife to cut along the back of each tail to expose the vein, wash out this vein under cold running water. Then pat dry the prawns on kitchen paper.
To make the dressing, place all ingredients into a bowl, whisk together until quite smooth, season with milled pepper.
Warm olive oil in a frying pan, then add the king prawns, gently fry for 2 minutes on each side, then remove from saucepan. Season with salt and pepper.
Place on a plate together with the salad ingredients, add as much dressing as you enjoy eating.
