Prawn and cucumber salad

    27 min

    As the festive season kicks off, this elegant and refreshing dish is sure to make an impact on guests amongst all the buffet regulars, and even squeezes in a few much needed greens!

    6 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 shallots, finely sliced
    • 1 large garlic clove, sliced
    • 1 pinch fennel seeds, crushed
    • 1 small fennel bulb, sliced
    • 4 tablespoons cold water
    • 400g raw king prawns, peeled
    • salt and pepper, to taste
    • 1/2 cucumber - halved, seeded and sliced
    • 1 squeeze lemon juice
    • 2 tablespoons soured cream
    • 1 handful freshly chopped parsley

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Heat the oil in a frying pan or wok over a medium heat and gently fry the shallots for 3 to 5 minutes until softened. Stir in the garlic and fennel seeds and cook for 1 minute.
    2. Add the fennel to the pan with the cold water. Cover with a lid and cook for around 3 minutes until the fennel is just tender.
    3. Stir in the prawns and season well. Cook until they’ve turned from grey to pink, then stir in the cucumber and the lemon juice. Warm everything through in the pan
    4. Divide among four plates, top with the soured cream then scatter over the parsley.

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