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Chargrilled prawn salad with saffron dressing
Chargrilled prawn salad with saffron dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate prawn salad to gourmet with a touch of saffron.
Ingredients:
  • 4.60 gm vegetable oil
  • 1kg large green king prawns, peeled leaving tail intact, deveined
  • 250g trussed cherry tomatoes
  • 1 red onion, cut into thin wedges
  • 250.00 ml Thai basil leaves
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • 1 baby cos lettuce, leaves separated
  • 1 tsp saffron threads
  • 20.00 gm boiling water
  • 85g mayonnaise
  • 21.00 gm lemon juice
  • 2 tsp horseradish cream
Instructions:
  • Preheat a large chargrill pan over high heat. Drizzle half of the oil over the prawns and season with salt and pepper. Grill the prawns for 2 minutes on each side until they curl and change color. Transfer the cooked prawns to a bowl.
  • Drizzle the leftover oil over the tomatoes and grill them, turning occasionally, for 5 minutes until they are lightly charred and starting to soften.
  • Infuse saffron in water for 5 minutes. Whisk in mayonnaise, lemon juice, and horseradish. Season with salt and pepper to taste.
  • Combine the onion, basil, avocado, and lettuce with the prawns, gently toss to mix well. Divide the mixture evenly among serving plates and drizzle with saffron dressing before serving.

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