Yuzu and prawn salad

Y is for Yuzu and king prawn salad

I’ve been away on holiday for a while, so haven’t had the chance to post the latest blog, but here it is at last….my yuzu and prawn salad. With the temperature reaching the high-teens in the UK this weekend, it’s got me thinking about light and fresh summer food. I hope this dish is just that…it’s very low calories, low-fat but high in flavour and colour. This is a dish for one, but is easily multiplied up if you need to make it for two people.

Some of you may be wondering what a ‘yuzu’ is? Well, it’s a fruit used in east Asia that has a strong citrus flavour that is somewhere between a grapefruit and a lemon. I’ve used it in this dish as it’s a very fresh flavour and compliments the prawns.

I have used Cos (or Romaine) lettuce in this recipe as it is crunchy and will hold its shape under the prawns. You may of course use a softer leaf, but at your own peril.

Yuzu and prawn salad - ingredients

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients:

  • 180g king prawns – uncooked, frozen or thawed;
  • 1 thumb sized piece of ginger – peeled and finely diced;
  • 1 tsp soy sauce;
  • 1 tbsp yuzu juice (or yuzu seasoning);
  • 2 tbsp extra virgin olive oil;
  • 2 spring onions;
  • zest of ½ lemon;
  • squirt of lemon juice;
  • zest of 1 lime;
  • ½ Cos (Romaine) lettuce – torn into small pieces;
  • ½ ripe mango – diced into 1cm pieces;
  • Pinch of salt.

Recipe:

  1. In a small bowl, make the yuzu dressing by adding the yuzu juice, olive oil, salt, lemon zest and juice and spring onions – finely chopped and give a little stir then set aside.
  2. Put a dribble of olive oil in a frying pan over a medium-high heat and tip in the prawns. Prawns can be cooked from thawed or frozen, but will just take a couple more minutes if being cooked from frozen. Stir round and as soon as the prawns begin to change from a dull grey to their coral pink colour, add the ginger and lime zest. Keep moving round the pan until the prawns are completely pink and then tip in the soy sauce.
  3. On a large plate (or shallow bowl depending on how much of a messy eater you are – bowl in my case), pile up the lettuce and mango pieces. Then tip over the cooked prawns and drizzle over the yuzu seasoning.
  4. Serve immediately, as although the Cos lettuce is crunchy, it will become soggy if left in the dressing.

Yuzu and prawn salad

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