30 mins
Super easy
serves 4
About the recipe
The genius thing about this zingy prawn salad is that the prawns are 'cooked' by the lemon juice!
Ingredients
3 handfuls of fresh, raw, small shelled prawns, from sustainable sources, ask your fishmonger
the finely grated zest of ½ a lemon and the juice from 3 lemons
1 red chilli, seeded and finely sliced
½ a white cabbage, finely shredded
extra virgin olive oil
some fresh chervil
Method
- Put the prawns into a shallow dish. Squeeze over the juice of 2 lemons, toss them around a little so the lemon juice coats them, then leave them to marinate for 15–20 minutes until pink all over. Drain off the juice.
- Mix the chilli with the cabbage, add your finely grated lemon zest, then add the marinated prawns, a splash of olive oil and the juice of your remaining lemon. Toss gently together with the chervil, season with salt and freshly ground black pepper and arrange on your plates.
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