Sauted Sesame Prawns

Serves 4

Ingredients :

24 small, raw prawns
1 fennel bulb
1 small celery heart
4 cloves garlic
3 tbsps olive oil
1 ½ tbsps sesame seeds
½ tsp turmeric
Salt and pepper 

For the dressing :
3 tbsps orange juice
2 tbsp groundnut oil
1 tbsp cider vinegar
1 tbsp runny honey
1 tsp mild mustard
Salt and pepper

Method :
Shell the prawns, leaving the tails on. Make a cut along the back and remove the black vein.
Leave for half an hour to marinate in 2 tbsps olive oil mixed with the turmeric.
Chop the celery heart (reserving the leaves) and the fennel into thin strips. Warm all the dressing ingredients slightly and whisk until emulsified.
Pour over the chopped celery and fennel, mix and transfer to a serving dish.
Finely slice the peeled garlic, fry gently in the remaining olive oil until golden brown. Set aside.
Sauté the prawns for 4 mins, then quickly toast the sesame seeds.
Arrange the warm prawns over the salad and garnish with sliced garlic and celery leaves.

Serve with :
Crémant de Die Brut Bio
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