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Sizzled prawn and persimmon salad recipe

Sizzled prawn and persimmon salad recipe


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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

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

IngredientsServes: 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

MethodPrep: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.

Tip

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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November Seasonal Eating

Starter: Prawn-Stuffed Avocados with Finger Limes by Food Daydreaming • Something different: Barbecued Avocado with Spring Onion Buttermilk Dressing by Taste.com.au • Condiment: Avocado Sauce by Recipe Tin Eats

Fried: Banana Spring Rolls with Butterscotch Sauce by Poh Ling Yeow • Baked: Banana Soufflé by Eric Ripert • Something different: Sesame, Date and Banana Cake by Yotam Ottolenghi

Salad: Fruit and Vegetable Quinoa Salad by Food Daydreaming • Dessert: Blueberry and Lemon Verbena Tarts by Valli Little • Drink: Blueberry Lemonade by Damn Delicious

Side: Chicken, Cherry and Almond Salad by Delicious • Condiment: Charred Bread with Ricotta and Cherry Salsa by Samin Nosrat • Drink: Cherry and Lemon Cocktail by Baking Ginger

Salad: Spring Salad with Grapefruit and Feta by Better Homes and Gardens • Dessert: Ruby Red Grapefruit Tart by Home and Plate • Drink: Strawberry Chamomile Paloma by Half Baked Harvest

Fruity: Honeydew Melon and Blackberry Salad by This Healthy Table • Something different: Cantaloupe, Honeydew, Prosciutto and Basil Salad Roll by Chatelaine • Drink: Refreshing Honeydew Lemonade by Sugar and Charm

Dinner: Baked Lemon Chicken with Spring Greens by Coles Magazine • Something different: Spring Rice with Sausage, Egg, Lemon and Pecorino by Phoebe Wood • Dessert: Lemon Bars by Linda Larson

Breakfast Lime and Yogurt Muffins by Annie’s Noms • Side: Asparagus with Lime and Mint by Garrett McCord • Condiment: Spring Roll with Lime Aioli by Better Homes and Gardens

Dinner: Chicken and Lychee Green Curry by Every Last Bite • Something different: Lychee Ceviche by Love and Olive Oil • Drink: Frozen Lychee and Mint Cocktails by the Good Food Team

Salad: Mandarin, Asparagus and Baby Beetroot Salad by Claire Brookman • Dessert: Mandarin Orange Almond Cake by An Italian in my Kitchen • Canning: Mandarin Marmalade by A Family Feast

Fresh: Rice Paper Rolls with Mango and Mint by Vegan Heaven • Dinner: Slow Cooker Mango Chicken by Liz Macri • Dessert: Mango Pudding with Lime Tapioca and Coconut Ice Cream by Louis Tikaram

Breakfast: Crepes with Orange and Passionfruit Compote by Katie Quinn Davies • Dinner: Orange Chicken by Kitchen Sanctuary • Dessert: No-Bake Chocolate Orange Cheesecake by Crumb and Corkscrews

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Condiment: Passionfruit Wasabi Dressing by Australian Passionfruit • Dessert: Passionfruit and Coconut Cake by Not Quite Nigella • Chocolate: Chocolate Passionfruit Brownies by Wholesome Patisserie

Lunch: Hawaiian Sausage Subs by Cathie Lonnie • Dinner: Blackened Salmon Tacos with Minted Pineapple Salsa by Food Daydreaming • Dessert: Fresh Pineapple Upside Down Cake by Inspired Taste

Dinner: Smoked Chicken and Rockmelon Salad by the Better Health Channel • Old school: Orange and Rockmelon Jelly by Adam Liaw • Refreshing: Rockmelon and Basil Sorbet by Food to Love

Canning: Starfruit Jam by Missy Wombat • Snack: Starfruit Chips by Suwannee Rose • Dessert: Starfruit Upside-Down Cake by Food Network Kitchen

Something different: Savory Balsamic Roasted Strawberry and Basil Grilled Cheese by Pass the Sushi • Salad: Fruit and Vegetable Quinoa Salad by Food Daydreaming • Dessert: Easy Strawberry Tart by Makinze Gore

Canning: Tangelo Jam by AWW Food • Dinner: Chicken Salad with Tangelo and Roasted Hazelnuts and Manuka Dressing by Nadia Lim • Side: Tangelo Salad with Roasted Beetroot by The Devil Wears Salad

Salad: Chargrilled Watermelon Fattoush by Claire Brookman • Side: Spring Greens with Watermelon, Strawberries and Feta by Williams Sonoma • Drink: Watermelon and Strawberry Slushie by Sophie Godwin


1.) Persimon® and Pomegranate Pavlova Star:

How sweet is this Persimon® and Pomegranate Pavlova Star? This gorgeous meringue dessert is made with whisked egg whites and caster sugar, piped or spread out into a star shape.

It’s slowly baked, then topped with whipped cream, sliced Spanish Persimon® and pomegranate seeds. Perfect for a dinner party, Christmas or a weekend treat.


Watch the video: 단감샐러드. 토마토와 단감이 만나 미치도록 맛있는 초간단 샐러드가 되었습니다. 오리엔탈 소스, NO꿀NO설탕, Persimmon Caprese JUNTV (June 2022).


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