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Spicy prawn salad
( SERVES 4 )

Herald on Sunday

5.0 / 5 FROM 1

This week we are sharing our go-to dinner party dishes. Our spicy prawn and rocket salad is great because it is light but packed full of flavour. A fresh salad is always a great way to start a meal because it is quick to make and doesn’t leave you feeling too full before the next course. We particularly like this one as the prawns have a nice kick to them but the lemon segments and rocket balance this dish out well.

Ingredients

20 large	Prawns, deshelled
1 serving	Olive oil, for frying

Spice mix

2 tsp	Salt
2 cloves	Garlic, crushed
2½ tsp	Paprika
1 tsp	Ground black pepper
1 tsp	Onion powder
1 tsp	Cayenne pepper
1 tsp	Dried oregano
1 tsp	Dried thyme
1 tsp	Chilli flakes

Salad & dressing

1 bag	Baby rocket
¼ cup	Grated parmesan cheese
1	Lemon, segmented
¾ cup	Extra virgin olive oil
⅓ cup	Red wine vinegar
2 tsp	Sugar
1 tsp	Salt
½ tsp	Black pepper
3 tsp	Worcestershire sauce
2 cloves	Garlic, minced

Directions

For the prawns, combine all the spice mix and add the prawns to lightly coat with the seasoning mix.
In a large pan, heat oil to medium-high. Add the prawns and fry for 2 minutes on each side until cooked through. Remove from pan and set aside.
Arrange the salad leaves and lemon wedges on 4 plates.
For the salad dressing, combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. This dressing will last up to a week in the fridge. Add the prawns to the salad and drizzle over the dressing. Finish with the parmesan to serve.