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© Stockfood

Butter prawns on Romaine orange salad


A light green salad with tasty buttered prawns and a citrus orange surprise. It’s perfect for warm summer days.

iCook products used:

  1. 5-Piece Knife Set

  2. 1 l Saucepan

  3. 4 l Stock Pot Steamer

  4. 30 cm Non-Stick Frying Pan

  5. 1 l Stainless Steel Mixing Bowl with Lid


  1. 150 g green beans

  2. Salt

  3. 12 fresh king prawns, gutted and peeled

  4. 55 g butter

  5. 2 cloves garlic, crushed

  6. 1 sprig of thyme

  7. 50 g olive oil

  8. 35 g orange juice

  9. 8 g Dijon mustard

  10. Pinch of chopped tarragon

  11. 10 g red wine vinegar

  12. Salt and pepper

  13. 2 Romaine salad hearts, separated into individual leaves

  14. 2 oranges, peeled and parted


  1. Cook the beans in boiling salted water for about 5 minutes or until they have a light bite. Rinse the beans with ice cold water and drain using the steamer as a colander.

  2. Rinse the shrimps with cold water and dab dry with kitchen paper.

  3. Heat the butter in the pan, add the garlic and thyme and sauté the prawns for about 4 minutes. Set aside.

  4. Vigorously mix the olive oil, orange juice, Dijon mustard, tarragon, red wine vinegar, salt and pepper to make the dressing.

  5. Arrange the salad leaves, beans, oranges and prawns onto a plate. Pour the dressing over the salad and serve.


Store leftovers in the Stainless Steel Mixing Bowl with its matching lid.

Download this recipe here as PDF / as an ePub

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