Recipe: Chef Robert Clark's poached B.C. spot prawns

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Recipe: Chef Robert Clark's poached B.C. spot prawns

Serves: 4 people

Ingredients:

  • 1 lb spot prawn tails.
  • For the salad:
  • 2 whole avocados.
  • 12 whole cherry tomatoes, cut in half.
  • 2 stalks green onions, sliced.
  • 1 tbs fresh tarragon, chopped.
  • 1 tbs fresh mint, torn.
  • 1 tbs fresh basil, torn.
  • 1 tbs chives, chopped.
  • 2 tbs extra virgin olive oil.
  • 2 whole limes, juiced.
  • Salt and pepper to taste.

Method:

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.


this salad is so easy and so yummy 

May 13, 2016 @ 01:00 am

2 Replies


wonderwhatif

.

Oooh sounds great. My husband loves prawns, but they're so expensive D:

Thanks!
May 13, 2016 @ 01:10 am
Tatdewar

spot on

Spot prawns! One of our best local products!
May 13, 2016 @ 03:51 pm

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