Salt & Pepper Prawn Salad
Australian cuisine is pretty unique. Some people say it doesn’t properly exist at all, but isn’t that part of its beauty? Unconstrained by years of unchanging tradition, we’re free to come up with combinations like this one. A simple, fresh, delicious salad with lime and aioli dressing that might seem like a strange line up of veg, but is divine. And who knew salt and pepper prawns were so easy and so healthy? Not a deep fryer in sight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 cob
corn
2 tbs
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
200 g
prawns
(Contains: Crustaceans;)
½ bag
mixed salad leaves
1 punnet
cherry tomatoes
1
red capsicum
1 tub
aioli
(Contains: Eggs, Milk;)
½
lime
Not included in your delivery
1 tbs
water
2 tbs
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, husk the corn. Rinse the prawns and wash the mixed salad leaves. Halve the cherry tomatoes and cut the red capsicum into 2 cm cubes. Lastly, juice the lime.
Bring a kettle full of water to the boil. Place the corn in a shallow dish and cover with boiling water. Set aside for 5 minutes. Drain and cut the kernels from the cob. Place the cornflour and a generous pinch of salt and cracked black pepper in a large bowl. Add the prawns and toss to coat really well.
In a separate bowl toss the mixed salad leaves, cherry tomatoes and red capsicum. Combine the aioli, lime juice and water in a small bowl. Adjust the consistency with a little extra water if needed. Set the salad and dressing aside.
Heat half of the vegetable oil in a medium frying pan over a high heat. Add half of the prawns, cook for 2 minutes, turning once or twice, until golden and cooked through. Remove the prawns and drain on a paper towel lined plate. Repeat with the remaining vegetable oil and prawns.
Toss the prawns through the salad and drizzle with the lime aioli dressing.
