Prawns offer a wide range of culinary possibilities, from those found in freshwater to dishes like tempura, and those seasoned with chilli and garlic. The variety of meals you can prepare is endless, and they always satisfy.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his recipe for a little taste of the Mediterranean with succulent piri piri prawns on a crisp broccoli, mozzarella, cured Serrano ham and avocado Salad…
For the Salad
1 head of broccoli (cut into florets)
1 red pepper (sliced)
1 red onion (sliced)
1/4 red cabbage (sliced)
4 cherry tomatoes (halved)
4 handfuls of rocket (arugula)
2 avocado (stoned peeled and sliced)
8 slices of Serrano ham
12 prawns
2 tablespoons of rapeseed oil
4 tablespoons of olive oil
The Prawn Seasoning
1 teaspoon of piri piri spice powder
2 tablespoons of rapeseed oil (mix the oil along with the spice until coated and leave for 20 mins)
The cooking
Firstly, bring a saucepan of water to the boil and add 1 teaspoon of salt. Once boiling add the broccoli and cook for 3 minutes before running under cold water until cold. Keep the heat on medium to high heat and add the prawns to the pan cooking on one side for 4 minutes. Next, flip the prawns over and turn off the heat. This will allow the prawns to cook but prevent them from overcooking.
Gather a large bowl and mix the peppers, onion, red cabbage, and tomato along with the rocket. Season the salad with salt and pepper then arrange on two plates, further placing each floret of broccoli around the plate.
Place Serrano ham around the plate along with the mozzarella and avocado. By this stage you should have a nicely presented plate and can arrange the prawns in the middle, before adding a drizzle of olive oil over the prawns.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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