December 06, 2018
Fresh Tomatoes, Salads, Fish/Seafood Salad,
Shellfish, Shrimp, Eggs, Fruit, Tomato, Appetizers, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Blender, Grill (Electric), Grilling (Outdoor), Oven Bake, Refrigerator, Stove Top, Cold Appetizers more
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"From our weekday newspaper The West Australian. Times are estimated. Serve size is 4 as a first course or 8 if part of a shared table with other dishes"
Pick the coriander leaves and wash well and dry them using a salad spinner of pat dry with paper towel and cut the stalks just above the roots and discard the roots.
Wash the stalks and finely chop them.
Reserve the leaves in the fridge.
Put the prawns in a bowl with the oil, chilli, garlic, half of the lime zest, chopped coriander stalks and two teaspoons of salt flakes and mix well and leave to marinate for a minimum of 4 hours or overnight to really get all those flavours in there.
Preheat the oven to 150C.
Cut the tomatoes in half and place them on a baking tray, cut side up and drizzle some olive oil over the top and season with salt and pepper and put the tomatoes in the oven for 10 minutes to soften, then remove and set aside at room temperature.
Heat a barbecue hotplate or preheat a grill/broiler to high and cook the prawns on the hot barbecue for 3 minutes, then turn them over and cook for a further 2 to 3 minutes.
Slight charring and a just-cooked prawn is great - overcooking not so great and then transfer the prawns to a plate.
Now work on the salad - arrange the lettuce leaves on a serving plate and top with the avocado, tomatoes, coriander leaves and prawns and sprinkle over the remaining lime zest and sliced spring onion and serve with the cocktail sauce.
Cocktail sauce - combine the egg yolks, lemon juice, warm water and salt in a tall, narrow measuring jug and process well using a handheld blender and continue to blend while you add a tablespoon of oil to the jug and mix until it emulsifies, then slowly trickle in the remaining oil and continue to blend in an up and down motions until you have mayonnaise and add the remaining ingredients and blend well and cover and store in the fridge for up to 3 days.
TIPS - marinate the prawns the day before and prepare all the other elements of the salad, except the slicing of the avocado. The praws take no time to cook to order, and the salad is easy to arrange just before serving.
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