Prawn Salad

By Seda Yüksel
July 23, 2014
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Author Notes: Easy, nutritious and inexpensive summer dinner recipe :)Seda Yüksel

Makes: 2-3 servings

  • 200 grams peeled frozen prawn
  • 1 medium onion, finely sliced
  • 1 clove of garlic, finely chopped
  • 3 ounces cherry tomatoes
  • 3 tablespoons tomato puree
  • 1 bunch Lollo Rosso lettuce
  • 1/4 bunch purple basil
  • 2 pieces bay leaves
  • 1/4 teaspoon freshly milled black pepper
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon blue poppy seeds
  • 1 teaspoon butter
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons balsamic vinegar
  • 2 pieces lemon wedges to serve
  1. Get a wok or pan. Add the 1 tbsp olive oil, garlic, onion, prawns, bay leaves, cherry tomatoes, 1 tsp balsamic vinegar, freshly milled black pepper, butter to your hot wok. Stir-fry for around 7 minutes, until the prawns are lightly golden. Cook only 1 min. more with lastly added tomato puree. Remove from the heat, and simmer at least 10 min.
  2. Whisk 1 tbsp olive oils, 1 tsp balsamic vinegar and 2 tbsp lemon juice together. Combine dressing and herbs in a large bowl. Pile the cooked prawns on top of the salad. Sprinkle with sesame seeds and blue poppy seeds. Serve with lemon wedges.

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