Seared Prawns with a Ginger Sugarsnap Pea Salad

Even if you do a couple of things wrong, like I did – this dish is still delicious.  Fresh, crunchy, tangy and surprisingly filling.

For a starter, I didn’t have raw king prawns but a huge bag of peeled prawns in my freezer.   I thawed 300g of these and seared them over a high heat and they were very tasty.  I think if I used these small prawns again in this dish, I would probably add a few extra as they tend to shrink when heated (and we just love prawns!!).

I decided to lightly toast my sesame seeds and then forgot to sprinkle them on the finished dish.  It was only when we were half-way through eating that I remembered them, so my picture doesn’t show any seeds.

INGREDIENTS:

300g raw king prawns
200g sugarsnap peas, ends cut off and sliced in half
100g radishes, finely sliced
1 tablespoon cider vinegar
1 tablespoon freshly grated ginger
1 tablespoon coconut oil or butter
2 tablespoons olive oil or sesame oil (I used sesame oil)
2 tablespoons sesame seeds
Salt and pepper

METHOD:

Pat the prawns dry with a kitchen towel and grind salt and pepper over them.

Put the sugarsnap peas in a bowl with the sliced radish.

Mix the vinegar, ginger and olive or sesame oil with a pinch of salt.

Heat the coconut oil or butter in a frying pan over a high heat for about 1 minute. Turn the heat down a little and fry the prawns for 1 minute on each side until cooked through.

Plate the prawns with the salad.

Pour over the dressing and top with the sesame seeds.

2016-01-22_164132235_CA92B_iOS

Seared Prawn and Ginger Sugarsnap Pea Salad (just imagine sprinkled with toasted sesame seeds)

Recipe adapted from Get the Glow by Madeleine Shaw

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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