Prawn salad

Prawn salad


  • Lettuce
  • King prawns
  • Oil
  • Vinegar
  • Mustard
  • Salt


  1. We wash the lettuce.
  2. We make the vinaigrette by casting 3 parts oil, 1 part of vinegar, a teaspoon of mustard and a tad of salt.
  3. We move the vinaigrette with the espumidera and we can soften it with oil if sauce is too strong or strengthen it to pouring a little vinegar.
  4. Chop the vegetables to intermediate size.
  5. Add to lettuce a little Vinaigrette and manipulate it.
  6. Peel 4 shrimp raw (by person), open them in half so that it is as a rosette and remove the sand deposit (the thread black).
  7. Sauté the shrimp with a little oil over high heat by adding a bit of salt.
  8. Try not to leave it very last.
  9. Chop the cooked prawns and add them along with the lettuce and vinaigrette.
  10. To decorate the plate put in a mold, with the intention that is not spread by the dish, and placed on the sauteed prawns.
  11. Surrounding the plate of Vinaigrette and add some chive.
  12. Accompanied by a white wine.

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