Thursday, 10 October 2013

A spicy but fresh prawn salad

  1. a packet of prawns, peeled and de-veined
  2. half a tub of creme fraiche
  3. a little hot peri-peri sauce
  4. a few celery stalks, chopped
  5. salt and pepper to taste
  6. a handful of cherry tomatoes, chopped into quarters
  7. a few basil leaves, chopped
  8. 2 tsp turmeric
  9. a knob of butter
  10. a dash of lemon juice
  • season prawns in a bowl with salt, pepper and turmeric, shake to mix well
  • fry prawns quickly in a hot pan with butter and a little squeeze of lemon juice
  • drain prawns, retaining the liquid
  • mix creme fraiche with peri-peri, a bit at a time until you have the heat you're looking for
  • add celery, basil, prawns, tomatoes and a little of the retained prawn and turmeric liquid
  • mix well and serve

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