Recipe: Prawn and orange salad

There is nothing better than feeling the plump, firm texture of a fresh prawn in your mouth…




300 g cooked prawns

1 tablespoon fresh orange juice

6 ripe, firm oranges

2 peeled red onions, thinly sliced

2 red chillies, thinly sliced

2 tablespoons mint, roughly chopped

2 tablespoons coriander, roughly chopped

1 teaspoon cumin seeds, toasted



zest of 1 fresh lime

2 cloves garlic, crushed

¾ cup freshly squeezed lime juice

2 tablespoons soft brown sugar

1 tablespoon sesame oil

1 tablespoon fish sauce



Remove that poop sac from the prawn but don’t remove the shell – that’s where the flavour is! Place in a large saucepan and splash with a tablespoon of fresh orange juice. Turn up the heat, and the minute the shells change colour to a beautiful bright orange, get them out of that pan, pronto!


Remove the shells from those plump little prawns, pop one into your mouth and savour that warm, firm flesh – you were going to steal one anyway! Place the remaining prawns in a dish.


Slice the oranges and toss them together with the remaining ingredients, using your hands, of course…


Now let’s dress those naked, pink little prawn bodies: shake together all the ingredients for the dressing until the sugar dissolves. Pour the dressing over the salad and give it a gentle toss – using your hands – so that all the good stuff gets mixed in.


Gently ease the salad onto a platter and serve.


Serves 6


About Perdeberg Sauvignon Blanc

A tropical nose with freshly cut grass, asparagus and hints of bell pepper. The palate experiences a fresh, crisp acidity.


Download my recipe: Prawn and orange salad


© Jenny Morris



By | 2015-06-17T08:28:30+00:00 June 17th, 2015|Jenny Morris|Comments Off on Recipe: Prawn and orange salad