FOOD & HOME
Pan-seared Prawns with Cucumber Salad
Velvety cucumber salad brings a burst of flavor to juicy prawns.
The nutty creaminess of the cucumber salad pairs well with the tenderness of sizzled tiger prawns to make your special day even more memorable.
Ingredients
· 1 large cucumber
· 12 medium-sized tiger prawns
· 1 tablespoon lemon juice
· 1 pinch of pepper, to taste
· 1 teaspoon of salt
· 2 teaspoon of olive oil
· 120g shelled pistachios
· 150g plain, full fat, Greek-style yogurt
· 20g fresh coriander leaves (for garnish)
· 20g amaranth or other micro herbs (for garnish)
Recipe steps
Remove the head and shell from each prawn, leaving the tail attached for presentation. Run a knife along the back of each prawn to devein and butterfly. Remove both ends of the cucumber, peel, and cut in half, then julienne with a mandoline slicer. Place the cucumber strips into a large bowl, sprinkle with a pinch of salt, mix thoroughly and set it aside for 1 hour.
Crush the pistachios into coarse crumbs and set aside a tablespoon to be used later for garnish. Combine the rest of the pistachios with yogurt and lemon juice and mix thoroughly to make the dressing. After squeezing and draining excess moisture from the cucumber strips, lightly stir in the dressing to bind with the cucumbers. Season with pepper.
On the Induction Hob, set heat on high and heat skillet. Coat skillet with olive oil and sear prawns until cooked evenly and slightly golden. Season with salt and pepper.
For each serving, wrap cucumber salad around a fork to form a swirl and place it at the center of the plate. Place three seared prawns around the cucumber salad. Sprinkle the dish with additional pistachio crumbs, and garnish with coriander, amaranth and other micro-herbs.
Add a final drizzle of olive oil for presentation and voilà! Savor this delightful dish with your loved ones.
Make everyday delicious
Samsung Chef Collection Induction Hob™
