on May 13, 2016 @ 01:00 am|
Recipe: Chef Robert Clark's poached B.C. spot prawns
Serves: 4 people
Cook the spot prawns by poaching in salted water for no more than 30 seconds, then remove them from the hot liquid and cover with ice.
For the salad: Incorporate all the salad ingredients by tossing them gently in a bowl. Adjust seasoning if needed.
Arrange the salad attractively onto four plates. Place the cooked prawns on top, drizzle a bit more extra virgin olive oil if needed.