Chilli And Garlic Prawns With A Herb Salad
This dish combines succulent prawns marinated in a zesty chilli and garlic sauce, perfectly grilled to a delicious charred finish. Served alongside a vibrant herb salad dressed with a fragrant ginger and garlic-infused vinaigrette, this recipe offers a refreshing and flavorful dining experience.
— Constant Cookbook
Ingredients
- 12 large prawns
- 4 tbsp ready-made chilli
- 150ml/5fl oz olive oil
- 2cm/1in fresh root ginger
- 3 garlic
- 90ml/3fl oz olive oil
- 2 tbsp balsamic vinegar
- 1 tsp caster sugar
- 2 bunches mixed herbs (such as chervil, parsley, dill, mint, tarragon
Instructions
- For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour.
- Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).
- Set the prawns aside in a warm place while you make the salad and dressing.
- For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse.
- Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.
- Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated.
- To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
Comments
No comments found.