Grilled Prawns with Slow-Roasted Tomatoes and Tartare Dipping Sauce
Photography Vanessa and Michael Lewis.
A light and refreshing salad with fat, juicy prawns. The Tartare Dipping Sauce is also great served with fish and chicken.
Serves: 4
INGREDIENTS
1 punnet mixed cherry tomatoes, halved
24 large raw prawns, tail on
2 tablespoons purchased Mexican spice blend
olive oil
2 avocados, quartered lengthways and peeled
1 lemon
½ telegraph cucumber, thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
100 grams snow peas, blanched and thinly sliced
To serve
1 lime, quartered Tartare Dipping Sauce, see below
Tartare Dipping Sauce
½ cup good quality mayonnaise
2 tablespoons tomato sauce*
2 tablespoons capers, finely chopped
1 large gherkin, finely chopped
1 spring onion, finely chopped
finely grated zest 1 lemon
2 teaspoons lemon juice
½ teaspoon Worcestershire sauce
sea salt and ground pepper
METHOD
Preheat the oven to 150°C.
Line a baking tray with baking paper.
Place the tomatoes cut-side up on the tray and cook for 20 minutes or until lightly shriveled. Cool.
Prawns: Sprinkle both sides of the prawns with the spice mix. Heat a little oil in a large sauté pan and cook the prawns in batches until golden and just cooked through. Drain on kitchen towels. Place two quarters of avocado on each plate. Add the prawns and salad ingredients. Drizzle with a little olive oil and a squeeze of lemon juice. Top with the reserved fennel fronds, a pinch of sea salt and a grind of pepper.
To serve: Serve with lime quarters on the side and Tartare Dipping Sauce.
Tartare Dipping Sauce: Stir all the ingredients together in a bowl and season with salt and pepper.
To garnish the dressing, top with a little extra finely chopped gherkin and a pinch of paprika. Makes about ¾ cup
Cook’s note: *I used Simon Gault’s Chipotle Ketchup but use a regular sauce if you don’t want the mild heat from the chipotle.
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