Go Back Download PDF
–+ servings
image of fish cooking together class at the cookery school near Cheshire Didsbury and Manchester
Print Recipe

Balsamic Glazed Prawns with Citrus Salad & Spiced Saffron Mayo

Course: Starter
Cuisine: Mediterranean
Serves: 2 People

Ingredients

Ingredients

For the Prawns

  • 8 King Prawns depending on size
  • 25 ml Balsamic glaze
  • 5 g Fresh parsley 1 tbsp, chopped
  • ¼ Lemon juice
  • 1 tbsp Olive oil
  • Sea salt to taste

For the Citrus Salad

  • 1 Orange
  • 1 tbsp Green olives sliced
  • 1 tsp Capers chopped
  • 5 g Fresh dill chopped
  • 4 Sun blushed tomatoes sliced
  • 5 g Fresh parsley 1 tbsp, chopped
  • 100 g Endive lettuce trimmed
  • 1 tbsp Olive oil
  • Sea salt to taste
  • Cracked black pepper to taste

For the Spiced Saffron Mayo

  • 1 pinch Saffron
  • 2 tbsp Mayonnaise
  • ¼ Lemon juice
  • 1 pinch Chilli flakes

Method

Method

  • Combine the Saffron, Chilli flakes and Lemon juice. Leave to steep for a few minutes, then stir through the Mayonnaise and set aside.
  • Segment half the Orange and squeeze the remaining half into a bowl. Whisk in the Olive oil and season with Sea salt and Cracked black pepper.
  • Add the Green olives, Capers, Fresh dill, Sun-dried tomatoes, Fresh parsley and Endive lettuce.
  • Heat a griddle pan over medium-high heat. Season the Prawns with Sea salt and drizzle with Olive oil.
  • Sear the Prawns for 3–4 minutes, brushing with Balsamic glaze as they cook.
  • Toss the citrus salad with the Spiced saffron mayo.
  • Finish the Prawns with Fresh parsley and Lemon juice.
  • Spoon over any remaining Balsamic glaze and serve with the citrus salad.