Author Notes
Easy, nutritious and inexpensive summer dinner recipe :) —Seda Yüksel
Ingredients
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200 grams
peeled frozen prawn
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1
medium onion, finely sliced
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1
clove of garlic, finely chopped
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3 ounces
cherry tomatoes
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3 tablespoons
tomato puree
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1 bunch
Lollo Rosso lettuce
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1/4 bunch
purple basil
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2 pieces
bay leaves
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1/4 teaspoon
freshly milled black pepper
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1/2 teaspoon
sesame seeds
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1/2 teaspoon
blue poppy seeds
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1 teaspoon
butter
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2 tablespoons
olive oil
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2 tablespoons
lemon juice
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2 teaspoons
balsamic vinegar
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2 pieces
lemon wedges to serve
Directions
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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.
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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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