Spicy prawn stir-fry & wild herb salad
Prepare the salad
Cut the vanilla pod lengthwise and remove the seeds with the back of a knife. Mix with the other dressing ingredients and season generously with salt and pepper. Wash the salad, shake it dry and chop the leaves if necessary.
Prepare the prawns
Remove the heads and shells from the prawns. Make a slit along the back of each prawn and devein them using a toothpick or knife tip. Rinse with water and dry on kitchen towel.
Prepare the ingredients
Wash the limes in hot water and dry them. Cut the garlic bulb and limes in half, heat up the grill pan to a high heat and place the garlic and limes in the pan cut-side-down. Sauté for 2-3 minutes then remove. Peel and slice the garlic cloves. Wash the Thai basil and shake it dry, then pluck and coarsely chop the leaves.
Fry the prawns
Heat the butter and oil in the grill pan, add the garlic slices and sauté them until the butter turns light brown. Add the prawns, fry on both sides for 2 minutes and season with salt, pepper and chilli flakes. Remove the pan from the hob, sprinkle with basil and briefly mix together.
Slice the ciabatta, squeeze the sautéed limes over the prawns and serve the stir-fry in the pan. Serve with the wild herb salad and ciabatta.
Preparation: 40 min.
To make the dressing
- ½ vanilla pod
- 6 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 3 tbsp lime juice
- 1.5 tbsp grated ginger
- 1.5 tbsp brown sugar (if desired)
- Ground pepper
For the wild herb salad
- 500 g mixed wild salad (or a mixture of frisée lettuce, rocket, lamb’s lettuce, cress, basil, sorrel)
For the prawns
- 1.5 kg large prawns (e.g. Argentinian red prawns)
- 1 garlic bulb
- 2 limes
- 3 garlic cloves
- 4 sprigs of Thai basil (or basil)
- 3 tbsp butter
- 2 tbsp extra virgin olive oil
- Ground pepper
- Chilli flakes
- 1 ciabatta