400 g organic Black Tiger king prawns - easy peel
- 250 g market or wild herb salad (e.g. rocket, dandelion, sorrel)
- 200 g cherry tomatoes
- 1 organic cucumber
- 1 dash of lemon juice
- 2 garlic cloves crushed
- 6 tablespoons extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons liquid honey
- Salt and freshly ground pepper
Often it is the simple dishes that taste particularly good in summer. When it is warm outside, this salad offers a refreshing and delicious meal. Our crunchy Blacktiger King Prawns Easy Peel are particularly suitable for this tasty and quick dish.
Preparation
- Allow the black tiger prawns to thaw overnight in the refrigerator, remove from the package, rinse under cold water and pat dry.
- Heat some olive oil in a pan. Add the crushed garlic cloves and fry briefly until fragrant. Fry the prawns over medium heat for 2-3 minutes per side until they turn a pink-orange color. Season with a little salt and pepper.
- Remove the garlic cloves. Remove the shrimp from the pan and set aside.
- Wash the wild herb salad and spin dry. Wash the cherry tomatoes and halve them. Wash the cucumber, halve it lengthways and cut into slices.
- In a small bowl, whisk together extra virgin olive oil, white balsamic vinegar, lemon juice, Dijon mustard and honey. Season with salt and pepper.
- Divide the wild herb salad between four plates. Arrange cherry tomatoes and cucumber slices on top of the salad. Spread the warm black tiger prawns over the top.
- Drizzle the vinaigrette evenly over the salad and shrimp.
Tip: This salad also works well with other shrimps, such as argentinian red shrimp. Try different varieties to find your favorite!
Fits perfectly with:
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