About this recipe:This lively, colourful salad is a really great combo - ideal for a festive starter or healthy main meal. Seasonal Spanish persimmons add great vibrancy and flavour – perfect with young spinach, sliced radish, red chilli, coriander and hot sizzled prawns – with a zesty lime juice and sesame oil dressing.
1 small handful fresh coriander, roughly chopped (including the stalks)
400g raw tiger or king prawns, thawed if frozen, and patted dry
1 red chilli, seeded and thinly sliced
finely grated zest and juice of 2 limes
2 tablespoons toasted sesame oil
3 tablespoons olive oil
1 pinch caster sugar
salt and freshly ground black pepper, to taste
lime wedges, to serve
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Method Prep:10min › Cook:2min › Ready in:12min
Remove the leafy tops from the persimmons, slice the flesh and add to a large bowl with the spinach, radish and coriander. Toss gently to mix.
Heat the butter in a large frying pan until sizzling. Add the prawns and chilli and fry over a medium-high heat for 1 to 2 minutes, turning the prawns often and cooking them until they turn pink. Remove from the heat.
Whisk together the lime zest and juice, sesame oil and olive oil, adding a pinch of sugar, salt and freshly ground black pepper
Share the salad between 4 serving plates and top with the prawns, chilli and buttery juices. Drizzle the dressing on top, then serve with a few extra lime wedges.
The toasted sesame oil is delicious, though you could omit it and just use a total of 5 tablespoons of olive oil instead.