Prawn salad

Yield: 8 Servings

Measure Ingredient
2 pounds Medium king prawns; peeled with tails attached (it doesn't say; but I assume the prawns are supposed to be already cooked)
\N \N Lemon dressing (see below)
1 \N Red banana capsicum (or 1/2 red capsicum) (a capsicum is a pepper)
1 medium Sized carrot
2 \N Stalks celery (choose tender sticks from near the centre)
1 \N Tub alfalfa (looks like alfalfa sprouts in the picture)
\N \N Baby lettuce leaves; washed and crisped
2 \N Firm ripe avocados
1 large Mango -or-
½ \N (papaya); peeled and cut into thick slices
\N \N Parsley; chopped
1 \N Lemon
1 \N Clove garlic
½ teaspoon Mixed french or german mustard
3 tablespoons Oil
\N \N Salt and freshly ground black pepper


Called my father-in-law (in Sydney) on Christmas Day and told him what we had had for dinner. "That's very Australian!" he exclaimed. "That was the whole point," I replied. :-) Anyhow, here's the menu with recipes and comments (all recipes were taken from the Australian cookbook Manda gave me): Prawn salad(*), Standing rib roast, Yorkshire pudding(*), Roast potatoes and butternut squash, Stir fried broccoli and snow peas, Pavlova(*). (ones marked * are in this cookbook).

Place the peeled prawns in a powl and pour over the lemon dressing. Cover and refrigerate for 1 hour.

Cut the capsicum, carot and celery into fine shreds, then place into a bowl of iced water. Before serving, drain the vegetables and the prawns (but reserve dressing). Peel and slice the avocado and arrange with the fruit, crispy vegetables and lettuce on a large platter or individual plates.

Drizzle over the lemon dressing and sprinkle with parsley. Accompany with wholegrain bread.

Lemon Dressing: Remove a couple of paper then strips of lemon peel with a potato peeler or sharp knife. Cut into fine strips. Crush the garlic and put into a bowl, stir in the mustar, then add 1 tablespoon lemon juice and the oil. Add a pinch of salt and pepper, mix well, and add the lemon peel.

This salad was a lot of work and I was the only one who seemed to appreciate it. Kids didn't like the lemon dressing so I had to pull out the bottled dressing from the fridge (sigh).



From archives. Downloaded from Glen's MM Recipe Archive, .

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