Angelakis Weekly Seafood Specials



Prawn Salad

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Ingredients:  (Serves 4)
500g peeled cooked prans
100g sugar snap peas, trimmed
100g mixed salad greens
1 small onion, thinly sliced
2 medium ripe tomatoes
1.5 tablespoons red wine vinegar
1 tablespoon olive oil
Dash Tabasco
Salt and pepper to taste
1.  TOMATO VINAIGRETTE:  Cut a small cross shape in the stem end of tomatoes.  Place in a small pan of simmering water for 30 seconds.  Remove and placed in a bowl of cold water; drain.  Gently pull skin away from tomatoes, cut in  half and discard seeds.  Finely chop flesh.  Combine flesh with remaining ingredients in a bowl.
2.  Devein prawns.  Add sugar snap peas to a pan of boiling water; boil 30 seconds.  Drain; rinse under cold water, drain well.
3.  Combine prawns, sugar snap peas, salad greens and onion in a bowl; drizzle with Tomato Vinaigrette.