Salads


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Prawns salad, topped with crispy vegetables and lime dressing

12 large prawns with out shells and head

2 soup spoons olive oil

2-soup spoons sesame oil

½ glass white wine

¼ glass ouzo

½ red onion finely sliced

1 spring onion sliced

¼ sliced white leek

½ celery stick in cubes

1 tomato in small cubes

Some fresh mint leaves

Spinach leaves

Juice from 2 limes

Zest from one lime

Salt and pepper

 

Method:

Head olive oil and sesame oil in sauté pan.

Season the prawns and sauté them for 2-3 minutes.

Add the onions, leeks, celery and tomatoes and continue frying until start vegetables to be crispy.

Flame with ouzo, leave for a minute to reduced and add the wine.

Drizzled with lime juice, add the zest and correct seasoning.

Remove from head and add the mint leaves.

Arrange the spinach leaves in plates and add the prawns.

Topped with vegetables and serve.


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