Seared MSC Certified Spencer Gulf King Prawns, Green Vegetables, Lemon Mustard Dressing

Prep time 45 mins
Cooking Time 15 mins
Serves 4
Chef Lucas Glanville, Grand Hyatt Singapore

Recipe By

Chef Lucas Glanville

  • 12 large peeled and cleaned MSC Spencer Gulf King prawns
  • 1 bulb fennel, sliced
  • 1 red onion, sliced
  • 200g steamed kipfler potatoes (or similar)
  • 8 spears green asparagus, sliced
  • 100g steamed fine green beans
  • 1 tablespoon grain mustard
  • 60ml extra virgin olive oil
  • juice of 1 lemon
  • 20 ml water
  • sea salt and cracked pepper to taste
  1. Heat a non-stick pan, add a little extra virgin olive oil and then add the seasoned prawns, cooking gently until you have colour on both sides.
  2. In a bowl, add the sliced fennel, red onion, green asparagus and green beans, mix together.
  3. In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard and water, season with sea salt and cracked pepper, whisk together.
  4. Slice the potatoes and lay evenly around the plate, spoon some dressing onto the salad, mix gently and then place a handful of the salad on top.
  5. Place the seared prawns on top of the salad and spoon a little dressing over the prawns.

 

Ingredients

Method

  • 12 large peeled and cleaned MSC Spencer Gulf King prawns
  • 1 bulb fennel, sliced
  • 1 red onion, sliced
  • 200g steamed kipfler potatoes (or similar)
  • 8 spears green asparagus, sliced
  • 100g steamed fine green beans
  • 1 tablespoon grain mustard
  • 60ml extra virgin olive oil
  • juice of 1 lemon
  • 20 ml water
  • sea salt and cracked pepper to taste
  1. Heat a non-stick pan, add a little extra virgin olive oil and then add the seasoned prawns, cooking gently until you have colour on both sides.
  2. In a bowl, add the sliced fennel, red onion, green asparagus and green beans, mix together.
  3. In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard and water, season with sea salt and cracked pepper, whisk together.
  4. Slice the potatoes and lay evenly around the plate, spoon some dressing onto the salad, mix gently and then place a handful of the salad on top.
  5. Place the seared prawns on top of the salad and spoon a little dressing over the prawns.

 

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