Butter prawns on Romaine orange salad
Recipes
A light green salad with tasty buttered prawns and a citrus orange surprise. It’s perfect for warm summer days.
iCook products used:
5-Piece Knife Set
1 l Saucepan
4 l Stock Pot Steamer
30 cm Non-Stick Frying Pan
1 l Stainless Steel Mixing Bowl with Lid
Ingredients:
150 g green beans
Salt
12 fresh king prawns, gutted and peeled
55 g butter
2 cloves garlic, crushed
1 sprig of thyme
50 g olive oil
35 g orange juice
8 g Dijon mustard
Pinch of chopped tarragon
10 g red wine vinegar
Salt and pepper
2 Romaine salad hearts, separated into individual leaves
2 oranges, peeled and parted
Method:
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.
Rinse the shrimps with cold water and dab dry with kitchen paper.
Heat the butter in the pan, add the garlic and thyme and sauté the prawns for about 4 minutes. Set aside.
Vigorously mix the olive oil, orange juice, Dijon mustard, tarragon, red wine vinegar, salt and pepper to make the dressing.
Arrange the salad leaves, beans, oranges and prawns onto a plate. Pour the dressing over the salad and serve.
Tip:
Store leftovers in the Stainless Steel Mixing Bowl with its matching lid.
