Prawn cutlets with a curry vinaigrette
( SERVES 4 )
The dressing can be made up a day ahead and will keep for a few days in the fridge.
|4 Tbsp||Peanut oil|
|1 tsp||Cumin seeds|
|1 tsp||Coriander seeds|
|1 clove||Garlic, peeled and cut in half|
|1 piece||Fresh ginger, 3cm, peeled and sliced|
|1 tsp||Mild curry powder|
|4 Tbsp||Sunflower oil, or similar|
|1||Shallot, roughly chopped|
|2½ Tbsp||Lemon juice|
|1 tsp||Sea salt|
To make the curry vinaigrette, heat the peanut oil in a small heavy-based saucepan over low heat until aromatic. Add the cumin and coriander seeds, garlic, ginger, bay leaf and curry powder. Cook for a few minutes again until aromatic, but ensuring you don’t burn the spices. Add the sunflower oil and shallot and cook for a further 5 minutes. Remove from the heat and allow to cool and the flavours to mingle. Strain into a jar, leaving behind any sediment. Add the lemon juice and season with salt. Screw on the lid and shake well. Taste and adjust seasoning, if needed.
Heat a large frying pan over medium-high heat. Season the prawns and rub with a little oil. In batches, cook quickly until they turn pink, turning once and transferring to a plate as you go.
- In a large bowl, combine the salad leaves, apple, onion and basil leaves. Drizzle in enough vinaigrette to moisten. Divide between 4 shallow serving bowls and top with the prawns. Serve with lemon wedges for squeezing and any extra dressing.
Tip – drizzle a little curry vinaigrette over the apple slices to prevent browning.