Ingredients for Prawn and Citrus Salad
Serves 6
225 g/8 Oz boiled, shelled prawns, fresh if possible
60 ml/4 tbsp finely chopped onion
60 ml/4 tbsp finely chopped parsley
20 ml/4 tsp lemon juice
60 ml/4 tbsp olive oil
¼ crumbled chicken stock cube
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 large grapefruit
2 large oranges
275 ml/10 FL as well-flavored vinaigrette dressing
For the garnish
Lettuce leaves
90 ml/6 tbsp thick mayonnaise
Preparation method for Prawn and citrus salad
1. Put the prawns in a saucepan with the finely chopped onion, parsley, lemon juice, olive oil and crumbled chicken stock cube. Add salt and freshly ground black pepper and cayenne pepper to taste. Bring to boil, and then remove from the heat and leave to become completely cold.
2. Put 6 glass bowls in the refrigerator to chill.
3. Meanwhile, use a sharp knife to peel all the rind and pith from the grapefruit and oranges. Cut down between the membranes to divide them into segments. Drain off any excess juice.
4. When the prawns are cold, drain thoroughly. Combine them with the grapefruit and orange segments. Add the vinaigrette dressing and season with a little more salt, freshly ground black pepper and cayenne pepper, if necessary.
5. Line each chilled glass bowl with lettuce leaves and divide the prawn and citrus mixture between them. Top each serving with 15 ml/1 tbsp mayonnaise, if wished, and garnish with black olives and tomato wedges. Serves very cold.
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