Wild tiger prawn salad

Prep time 60 mins
Cooking Time 6 mins
Serves 2
Wild tiger prawn salad
  • 6 MSC certified sustainable tiger prawns (look for the blue fish tick)
  • 2 tablespoons olive oil
  • 1 tablespoon butter 
  • 400 g kelp noodles
  • 300 g medley cherry tomatoes
  • 100 g black olives, pitted and halved
  • 1 long green chilli
  • 1 long red chilli 
  • large handful of rocket
  • 10 g lemon zest
  • 15 ml lemon juice
  • 15 ml olive oil
  • 1/4 bunch fresh mint, leaves picked and roughly chopped
  • 1/4 bunch fresh parsley, leaves picked and roughly chopped
  • sea salt
  • black pepper

For the dressing

  • 100 ml olive oil
  • 35 ml white wine vinegar
  • 1 teaspoon Dijon mustard
  • a pinch of dried chilli flakes
  • 20 g baby capers
  • a squeeze of lemon juice
  • 1 garlic clove
  • sea salt
  • black pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Soak the kelp noodles in warm water, lemon juice, and a scant pinch of salt for 30 minutes, then drain.
  2. Slice the tomatoes in half, then set aside.
  3. De-seed and slice the chillies, then set aside.
  4. In a bowl, combine the herb leaves and rocket and gently toss.
  5. Peel/devein the prawns, leaving the heads and tails on
  6. In a large fry pan, combine the butter and the olive oil over a medium heat. Add the prawns and fry for 2-3 minutes on each side or until cooked through.
  7. Combine all the ingredients for the dressing in a blender or stick blender jug.  Blitz for 10 seconds or until fully combined.
  8. In a large mixing bowl add the leaves to the noodles, then add the lemon zest, tomatoes, and olives and gently toss.
  9. Add the dressing and gently toss once again.

Ingredients

Method

  • 6 MSC certified sustainable tiger prawns (look for the blue fish tick)
  • 2 tablespoons olive oil
  • 1 tablespoon butter 
  • 400 g kelp noodles
  • 300 g medley cherry tomatoes
  • 100 g black olives, pitted and halved
  • 1 long green chilli
  • 1 long red chilli 
  • large handful of rocket
  • 10 g lemon zest
  • 15 ml lemon juice
  • 15 ml olive oil
  • 1/4 bunch fresh mint, leaves picked and roughly chopped
  • 1/4 bunch fresh parsley, leaves picked and roughly chopped
  • sea salt
  • black pepper

For the dressing

  • 100 ml olive oil
  • 35 ml white wine vinegar
  • 1 teaspoon Dijon mustard
  • a pinch of dried chilli flakes
  • 20 g baby capers
  • a squeeze of lemon juice
  • 1 garlic clove
  • sea salt
  • black pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Soak the kelp noodles in warm water, lemon juice, and a scant pinch of salt for 30 minutes, then drain.
  2. Slice the tomatoes in half, then set aside.
  3. De-seed and slice the chillies, then set aside.
  4. In a bowl, combine the herb leaves and rocket and gently toss.
  5. Peel/devein the prawns, leaving the heads and tails on
  6. In a large fry pan, combine the butter and the olive oil over a medium heat. Add the prawns and fry for 2-3 minutes on each side or until cooked through.
  7. Combine all the ingredients for the dressing in a blender or stick blender jug.  Blitz for 10 seconds or until fully combined.
  8. In a large mixing bowl add the leaves to the noodles, then add the lemon zest, tomatoes, and olives and gently toss.
  9. Add the dressing and gently toss once again.
Watch Video

Wild tiger prawn salad

0:52

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