Warm Prawn Salad with a Spiced Tomato & Avocado Butter
SERVES 4 SUPER EASY
A starter salad inspired by new–wave American cooking, with a sauce from France.
400 g (14 oz) raw king prawns in their shells
3 tbsp whipping cream
1 tbsp chopped shallot
2 small green chillies, de–seeded and chopped
2 cloves of garlic. chopped .
1 tsp hot chilli sauce
100 g (3½ oz) unsalted butter, chilled and diced
I tbsp lemon or lime juice
salt and freshly ground black pepper
5 tbsp vegetable oil
2 plum tomatoes, skinned., de–seeded and roughly chopped
1small avocado. peeled and diced
1 tbsp fresh coriander, roughly chopped
1 tbsp snipped chives (optional)
100 g (3~ oz) mixed salad leaves
2 tbsp vinaigrette
Fresh chives to garnish
Shell the prawns and cut along the centre of the outer curve of each one, pulling out the thin dark thread. This opens up or ‘butterflies’ the prawns for a pretty effect and looks even better if you leave the tails on.
In a small pan, boil the cream with the shallot, chillies, garlic and chilli sauce. Turn down the heat and whisk in the butter, a cube or two at a time. Add the lemon or lime juice, season and keep warm.
Heat the vegetable oil in a large, heavy frying pan until almost smoking, then fry the prawns until pink and cooked. This will take about 2 minutes over a high heat.
Lightly season the tomato and avocado and add to the warm butter sauce. Heat until hot, but not boiling. Add the chopped coriander and chives, if using, and swirl to release the flavours.
Toss the salad leaves in the vinaigrette and arrange in a little pile in the centre of each serving plate. Spoon the sauce around the salad leaves and arrange the prawns on top of the sauce but not on top of the salad. Garnish with fresh chives and serve while– the prawns and sauce are still warm.
490 cals per portion
45.16 g fat per portion