Prawn Salad

Method

1
Heat a griddle pan over high heat. Lightly oil the prawns and season with salt. Grill for 2 minutes on each side, or until opaque and just cooked through. Set aside.
2
In a large serving dish or platter, whisk together the mustard, soy sauce, fish sauce and olive oil until emulsified.
3
Arrange the oxheart and cherry tomatoes on top of the dressing.
4
Layer over the red onion slices, baby cos leaves, and halved cornichons.
5
Top with the warm grilled prawns and scatter over the chive batons.
6
Finish with a drizzle of olive oil and season with salt and freshly ground black pepper to taste. Serve immediately.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Salad
- 12 prawns, shelled and deveined
- 1 tbsp hot English mustard
- 1 tsp soy sauce
- 1/2 tsp fish sauce
- 3 tbsp olive oil, plus extra to serve
- 2 large oxheart tomatoes, chopped into chunks
- 8 cherry tomatoes
- 1/4 red onion, finely sliced
- 1 small baby cos lettuce
- 5 cornichons, halved
- 1/2 bunch chives, cut into 4–5 cm batons
- salt flakes and freshly ground black pepper, to taste

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Woolworths

Prawn Salad

Name: Prawn Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 12 prawns, shelled and deveined; 1 tbsp hot English mustard; 1 tsp soy sauce; 1/2 tsp fish sauce; 3 tbsp olive oil, plus extra to serve; 2 large oxheart tomatoes, chopped into chunks; 8 cherry tomatoes; 1/4 red onion, finely sliced; 1 small baby cos lettuce; 5 cornichons, halved; 1/2 bunch chives, cut into 4–5 cm batons; salt flakes and freshly ground black pepper, to taste

George Calombaris

Cooking

—

Overall

15 min

Ready by

—

Level

4 serves

metric

3 tips

Method

1
Heat a griddle pan over high heat. Lightly oil the prawns and season with salt. Grill for 2 minutes on each side, or until opaque and just cooked through. Set aside.
2
In a large serving dish or platter, whisk together the mustard, soy sauce, fish sauce and olive oil until emulsified.
3
Arrange the oxheart and cherry tomatoes on top of the dressing.
4
Layer over the red onion slices, baby cos leaves, and halved cornichons.
5
Top with the warm grilled prawns and scatter over the chive batons.
6
Finish with a drizzle of olive oil and season with salt and freshly ground black pepper to taste. Serve immediately.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

Salad
- 12 prawns, shelled and deveined
- 1 tbsp hot English mustard
- 1 tsp soy sauce
- 1/2 tsp fish sauce
- 3 tbsp olive oil, plus extra to serve
- 2 large oxheart tomatoes, chopped into chunks
- 8 cherry tomatoes
- 1/4 red onion, finely sliced
- 1 small baby cos lettuce
- 5 cornichons, halved
- 1/2 bunch chives, cut into 4–5 cm batons
- salt flakes and freshly ground black pepper, to taste