A classic American salad with prawns, creamy mayonnaise, fresh herbs and crunchy vegetables. Wonderfully fresh and light, perfect as a lunch or on toast.
Prawn salad
Prawn salad
Method
01
Prepare the prawns
Peel and clean the prawns: remove the digestive vein and rinse briefly under cold water. Set aside in the fridge.
02
Make the poaching liquid
Bring 2 litres of water to the boil with the lemon juice and the squeezed halves. Add the peppercorns, allspice berries, mustard seeds, coriander seeds, chilli flakes, ginger, clove and bay leaf. Add plenty of sea salt, until the water tastes as salty as the sea (approx. 2–3 tbsp).
03
Poach the prawns
Add the prawns as soon as the water is boiling vigorously. Cook for exactly 90 seconds, until firm, juicy and just cooked. Immediately scoop into iced water to stop the cooking. Leave to cool, drain and chill.
04
Make the salad
In a large bowl, mix the mayonnaise with the juice of half a lemon. Add the onion, celery, garlic, dill, pepper and fennel. Season with freshly ground pepper and sea salt. Finally add the cooled prawns and gently fold to a creamy salad.
05
Serve
Serve chilled as a salad, on toasted bread or ciabatta, in a wrap or in half an avocado. Garnish with a slice of lemon, extra dill or thinly sliced red onion.
Tips & notes
For an extra fresh variant, mix some Greek yoghurt through the mayonnaise. You can make the salad a day ahead; add some extra mayonnaise before serving if you like. Storage: well covered, a maximum of 2 days in the fridge.
Variations
- Serve in avocado halves instead of on toast for a lighter presentation.
- Replace part of the mayonnaise with Greek yoghurt for a fresher, lighter dressing.
Contains:
Eggs
Crustaceans
Celery
Mustard
| Calories | 1239 kcal |
|---|---|
| Protein | 86 g |
| Carbohydrates | 177 g |
| Fat | 52 g |
| Fibre | 87 g |
Estimated values, calculated from standard nutritional values per ingredient.
