Prawn Salad Recipe

Sometimes, the simplest dishes are the best, as Alfred Prasad proves with this sublime prawn salad recipe. He pairs grilled prawns with a simple rocket and melon salad, drizzling in a simple balsamic dressing before serving.

Ingredients

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Salad

20 tiger prawns, fresh
300g of rocket
1/4 bunch of dill, stalks removed, finely chopped
100g of watermelon, diced
100g of honeydew melon, diced
sea salt, finely ground
2 tsp extra virgin olive oil

Dressing

2 tbsp of balsamic vinegar
1 tbsp of honey
sea salt, finely ground
1/2 tsp black peppercorns, crushed
2 tbsp of extra virgin olive oil

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Shell and de-vein the prawns, then rinse well and drain on kitchen paper. Set aside until required

20 tiger prawns, fresh

Add the balsamic vinegar, honey, sea salt and pepper to a mixing bowl. Gradually mix in the olive oil until incorporated, then set aside

2 tbsp of balsamic vinegar
1 tbsp of honey
sea salt, finely ground
1/2 tsp black peppercorns, crushed
2 tbsp of extra virgin olive oil

Place the rocket leaves in a large bowl of iced water and leave to refresh for 10 minutes. Meanwhile, sprinkle some salt on the prawns in a bowl. Add the chopped dill and olive oil and mix to combine

300g of rocket
sea salt, finely ground
1/4 bunch of dill, stalks removed, finely chopped
2 tsp extra virgin olive oil

Preheat the grill. Line an oven tray with parchment paper and lay the prawns on top. Cook the prawns under the grill for 1-2 minutes on each side, then remove and set aside

Drain the rocket well and divide between 4 plates. Top with the diced melon and grilled prawns, drizzle over the dressing and serve immediately

100g of watermelon, diced
100g of honeydew melon, diced

First published in 2015

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Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).