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    Tiger Prawns with Sesame Spiced Spring Greens

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    Tiger Prawns with Sesame Spiced Spring Greens

    Serves: 4


    • The greens:
    • 2 heads spring greens, trimmed and shredded
    • 1 bunch salad onions, trimmed and quartered lengthways
    • 2 tbsp grapeseed or sunflower oil
    • The prawns:
    • 20 tiger prawns, shelled and deveined
    • 3 tbsp flour
    • 1 small egg, lightly beaten
    • 100g sesame seeds
    • The vinaigrette:
    • 2.5cm root ginger, peeled and grated
    • Zest and juice of 1 lime
    • 2 tbsp water
    • 3 tbsp sesame oil
    • 6 tbsp groundnut oil
    • Salt
    • Freshly ground black pepper
    • A good pinch of allspice


    1. Split each prawn almost in half down the centre and flatten. Toss the prawns in the flour, the beaten egg and finally coat with the sesame seeds. Set aside.
    2. Make the vinaigrette by mixing together the ginger, lime zest and juice, water and oils. Season to taste, add the allspice and set aside.
    3. Blanch the greens and salad onions for 2 minutes. Plunge in cold water, drain thoroughly and toss in the vinaigrette.
    4. Heat the oil in a pan and add the prawns. Fry over a medium heat for 3-4 minutes being careful to cook the prawns without burning the sesame seeds.
    5. Serve the prawns on top of the spring greens and onions.

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