This is one of my favourite summer dishes and definitely one that I recommend for a hot day! It involves no standing over a load of hot pans and is very quick and easy to make. I keep the salad simple by just using some watercress or fresh rocket, some finely sliced cucumber and a handful of cherry tomatoes. I serve some fresh bread on the side. Alternatively this is a lovely starter for a dinner party!
The marie rose sauce should have a bit of a tang to it but should not be too overbearing! I find that using creme fraiche instead of mayonnaise is not only healthier but it also takes away the sharpness for the Worcester sauce and ketchup. I quickly cook the prawns with a bit of paprika to give it that little extra heat!
For the prawns and salad:
Half a cucumber (skin removed and the rest finely grated)
Handful of cherry tomatoes (cut in half)
Prawns (de-frosted if cooking from frozen and shells removed). I used a mix of prawns and shrimps.
1 tspn paprika
For the Marie Rose sauce:
4 tbspn creme fraiche
1 tbpsn tomato ketchup
Dash of tabasco sauce
Dash of Worcester sauce
Juice of half a lemon
– Add the prawns to a bowl with a dash of olive oil and the paprika. Mix well. Heat a frying pan and cook the prawns until heated or cooked through. Take the pan off the heat.
– Plate up the salad and put the prawns on top.
– Mix all the ingredients for the dressing and make sure to mix well. Lightly pour the dressing on top of the prawns and over the salad.
Serve with some fresh bread on the side.