Sizzled prawn and persimmon salad

    12 min

    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 person made this

    Serves: 4 

    • 2 Spanish persimmons
    • 2 generous handfuls young spinach
    • 12 radishes, sliced
    • 1 small handful fresh coriander, roughly chopped (including the stalks)
    • 20g butter
    • 400g raw tiger or king prawns, thawed if frozen, and patted dry
    • 1 red chilli, seeded and thinly sliced
    • Dressing
    • 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

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. 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.
    2. 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.
    3. Whisk together the lime zest and juice, sesame oil and olive oil, adding a pinch of sugar, salt and freshly ground black pepper
    4. 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.

    See it on my blog

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