Hot Garlic & Lemon Prawn Salad

Zesty prawn salad is ideal for the hot Aussie summer, and this one has just the right edge. Simple, refreshing and perfect with a glass of wine.

This recipe is taken directly from The Solid Cookbook – Second Edition, Volume 1, our very own collection of meaningful recipes and stories passed down through generations, celebrating whole foods and traditional cooking techniques.

Ingredients

• 500g (17oz) raw prawns, peeled and deveined
• 3 cloves garlic, sliced
• 3 red chillies, chopped
• 3 jalapeño chillies, chopped
• Parsley
• Salt and pepper
• 1 lemon, juiced
• Mixed salad greens
• 1 tablespoon butter, for frying
• 1 tablespoon extra virgin olive oil

Method

1. Preheat an AUS-ION™ 26cm Pan or nöni™ 26cm Skillet on medium heat and add the oil and butter to melt.
2. Add the garlic and chilli and stir vigorously until the garlic begins to brown, then add the prawns and ensure they are evenly spread around the pan. Flip them frequently, occasionally turning over the garlic and chilli with the prawns to baste.
3. Once the prawns have turned opaque, remove them from the pan and set aside.
4. Take the pan off the heat and pour in the lemon juice to deglaze the pan. Swish the lemon juice around until it has stopped simmering.
5. Take a handful of salad greens and add to the pan, tossing them in the juice as a dressing. Add two more handfuls and mix through. Serve the salad greens with the cooked prawns.
6. Break apart fresh parsley and grind fresh rock salt and peppercorns over the salad to finish. Fresh chilli on top is also great if you like it hot.

Serves beautifully with fresh bread and a glass of wine.