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Balmain bug and prawn salad with saffron vinaigrette
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Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Elevate your meal with this exquisite seafood salad.
Ingredients:
  • 2 red capsicums, quartered, seeded
  • 2 pinches of saffron threads
  • 20.00 gm hot water
  • 2 tsp cumin seeds
  • 1.25 gm sweet paprika
  • 4 (about 400g) ripe egg tomatoes, chopped
  • 2.50 gm caster sugar
  • 2 tsp red wine vinegar
  • 36.40 gm extra virgin olive oil
  • 180g baby spinach leaves
  • 16 (about 2kg) cooked Balmain bugs, shells removed, cleaned
  • 24 -30 large cooked king prawns, peeled, deveined
Instructions:
  • Preheat the grill to high. Line an oven tray with foil and place the capsicums, skin-side up. Grill for 10 minutes until charred. Transfer the capsicums to a heatproof bowl, cover with foil, and set aside for 15 minutes to help lift the skin. Peel and slice the flesh into 1cm-thick strips.
  • Soak saffron in water for 10 minutes. In a frying pan over low heat, toast cumin for 1 minute until fragrant. Crush gently in a mortar with a pestle, then mix in paprika.
  • In a food processor, blend tomatoes until smooth. Strain the mixture through a sieve into a bowl. Add saffron mixture, cumin mixture, sugar, vinegar, and oil. Mix well. Transfer dressing to an airtight container and chill in the fridge to enhance flavors.
  • On serving plates, elegantly layer a generous handful of fresh spinach leaves. In a medium bowl, mix together capsicum, Balmain bugs, prawns, and half of the delightful tomato dressing. Place the seafood mixture on top of the bed of spinach leaves and generously drizzle the remaining dressing over the top.

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