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Warm prawn and fennel salad with mandarins
Warm prawn and fennel salad with mandarins
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Curtis Stone's flavorful family dish featuring succulent prawns and juicy mandarins.
Ingredients:
  • 5.90 gm Dijon mustard
  • 14.40 gm Pure Australian Honey
  • 20.00 ml Italian red wine vinegar
  • 72.80 gm extra virgin olive oil
  • 500g medium raw prawns, peeled and deveined, tails intact
  • 3 mandarins, zested, segmented and juiced
  • 1000.00 ml (about 100g) baby spinach leaves
  • 1 fennel bulb, very thinly sliced with a mandolin or a sharp knife
  • 1/2 medium red onion, thinly sliced
  • 1/2 continental cucumber, peeled and seeded, cut diagonally into thin slices
Instructions:
  • Combine the mustard, honey, and vinegar in a medium mixing bowl and whisk until well blended.
  • Drizzle in the 3 tablespoons of oil slowly, whisking continuously until well combined. Season to taste with salt and pepper.
  • Heat a large frying pan over medium-high heat and add the last tablespoon of oil to the hot pan.
  • Gently season the prawns with salt and pepper, coat them in the fragrant mandarin zest, and cook until perfectly tender, about 3 to 4 minutes.
  • Pour the mandarin juice into the pan, let it create a shiny glaze on the prawns, then transfer the prawns to a plate.
  • Combine mandarin segments, spinach, fennel, onion, and cucumber in a large mixing bowl, then drizzle with just enough dressing to coat everything evenly.
  • Season the salad with salt and pepper to taste, then elegantly mound it onto 4 serving plates at the center.
  • Arrange the cooked prawns on top of the salad and generously drizzle with any remaining vinaigrette before serving.

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