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.
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
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.
Recipe adapted from Get the Glow by Madeleine Shaw