Buttered Prawns with Warm Salad
Buttered Prawns with Warm Salad

Ingredients

Method

  • 4 new potatoes, cooked and sliced and kept warm
  • 200g butter
  • 1 corn on the cob
  • 10 large prawns, shelled
  • 1 tbsp veg oil
  • Sprig of thyme and basil
  • 1 tbsp tomato purée
  • 200ml chicken stock
  • 1 lemon, juice only
  • 2 tomatoes, sliced
  • Salt and pepper
  • 1 lettuce, leaves separated
  • 1 tbsp olive oil
  • 1 sliced fennel bulb
  • Cook the corn in boiling salted water, drain, and slice the kernels off the cob into a bowl. Meanwhile, heat the butter in a pan, and poach the prawns for 5 mins or until just pink. Remove, and keep warm, while reserving the butter.
  • Heat the oil in a frying pan. Fry the reserved heads and shells of the prawns, crushing them with a wooden spoon as they cook. Add the herbs, tomato purée, and stock, and bring to the boil. Simmer for 3 mins, then strain into a clean pan. Simmer until reduced by half, add the melted butter and blend until emulsified. Season well with lemon juice, salt and pepper, then stir in the corn kernels, tomatoes, prawns, and fennel.
  • Place the lettuce leaves in a bowl, add a squeeze of lemon and a dash of olive oil, then top with the potato slices and spoon over the prawn sauce. Delicious!
30 mins
2 serving
This recipe pairs perfectly with the Lambrook 'Aloft' Pinot Gris 2020 from Adelaide Hills, Australia.

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