Warm prawn salad with spiced tomato and avocado butter

An elegant, richly-flavoured dish from Paul Rankin - perfect for an intimate dinner for two.
By Paul Rankin
Warm prawn salad with spiced tomato and avocado butter
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

Main

  • 5 tbsp vegetable oil
  • 2 small fresh green chillies, deseeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 400 g raw king prawns, shelled
  • 2 plum tomatoes
  • 1 small medium avocado, diced
  • 2 tbsp roughly chopped coriander
  • 1 tbsp chives, snipped (optional)
  • black pepper
  • handful of salad leaves, to serve

For the vinaigrette dressing:

  • 1 tbsp red or white wine vinegar
  • black pepper
  • 3 tbsp extra virgin olive oil

For the butter sauce:

  • 3 tbsp plus 1 tsp whipping cream
  • 1 tbsp finely chopped shallot or spring onions
  • 1 tsp chilli sauce
  • 100 g unsalted butter, chilled and diced
  • 1 tbsp lemon or lime juice
  • black pepper

Method

1. First make the vinaigrette. In a small bowl, whisk the vinegar and seasoning, then whisk in the oil until smooth and thickened.

2. To make the butter sauce, boil the cream with the shallot and chilli sauce in a small saucepan. Lower the heat, and whisk in the butter, a tablespoonful at a time. Add the lemon juice, and salt and pepper to taste. Keep in a warm, but not hot place. If brought to the boil again, the sauce will separate.

3. To cook the prawns, heat the oil in a wok or a large frying pan over high heat until almost smoking. Add the chillies and garlic, and fry for just a few seconds until the garlic is barely starting to colour.

4. Add the prawns and cook for another 2 minutes, shaking or stirring gently to prevent sticking. Remove from the heat and reserve.

5. Season the tomato and avocado lightly with salt and pepper, and add to the warm butter sauce. Heat until just distinctly hot, but not boiling. Add the coriander and chives, if using. Swirl to let the flavours release and intermingle.

6. Toss the salad leaves in 2 tablespoons of the vinaigrette. Arrange in a little pile in the centre of individual serving plates. Spoon the sauce around the leaves, and arrange the prawns on top of the sauce, arranging them near to but not on top of the salad. Serve immediately while still warm.

Rate This Recipe

1
2
3
4
5