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.
About Perdeberg Sauvignon Blanc
A tropical nose with freshly cut grass, asparagus and hints of bell pepper. The palate experiences a fresh, crisp acidity.
© Jenny Morris