Tiger Prawn Salad with Fennel

Fennel, tomatoes, olives, quail's eggs and hot tiger prawns make a winning combination in Alex MacKay's delicious salad
Tiger Prawn Salad with Fennel
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Effort: easy


For the dressing

  • 1 small bunch finely chopped leaves fennel
  • 1 tbsp water
  • 2 tbsp white wine vinegar
  • 80 ml extra virgin olive oil
  • freshly ground salt and black pepper

For the salad

  • 6 quail's eggs
  • 1 small bulb fennel
  • 10 radishes
  • 1/2 cucumber, halved, seeds removed and cut into wedges
  • 4 plum tomatoes
  • 12 olives, stoned and halved
  • 80 g mixed salad leaves
  • freshly ground salt and black pepper

For the prawns

  • 2 tbsp groundnut oil
  • 20 tiger prawns, peeled, with just the little of the tail shell left on


1. Preheat the oven to 190C/ gas 5.

2. To make the vinaigrette, whisk the chopped fennel leaves with the water and vinegar in a large mixing bowl. Season well with salt and pepper and whisk in the olive oil.

3. In a saucepan of boiling, salted water, boil the quail's eggs for 2 ½ minutes, before peeling and halving them.

4. Cut the fennel bulb into quarters and slice very finely, Thinly slice the radishes. Tip the fennel, radishes and cucumber into the vinaigrette, tossing well to coat with the dressing. Set aside.

5. With a sharp knife, remove the eyes of each tomato and slice the flesh. Season with salt and black pepper and arrange on 4 large plates.

6. Surround the tomatoes with the dressed salad, keeping any extra vinaigrette in the bottom of the bowl. Arrange the quail's eggs and olives on top.

7. Heat the groundnut oil in a medium frying pan and tip in the prawns. Cook for about 2 minutes on each side, until coloured.

8. While the prawns are cooking, toss the salad leaves in the remainder of the vinaigrette and arrange on the plates. Top with the prawns and serve straight away.

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