Prawn salad with Oscar® kiwi, orange and lemon grass
Preparation time :
Cooking time :
For 4 People
4 Oscar® kiwis
16 raw prawns
3 oranges (preferably organic)
1 stalk lemon grass
4 sprigs coriander
4 tbsp vegetable oil (rapeseed or olive)
1 tbsp sherry vinegar
Salt and pepper
Peel the kiwis and slice them finely.
Wash the lemon grass and slice it finely. Peel 2 oranges, remove all the pith, and separate the segments from their membranes. Squeeze the juice from the remaining orange. Chop the coriander leaves finely.
Whisk 3 tablespoons of oil with the vinegar, orange juice, and some salt and pepper.
Place the kiwi slices, orange segments, lemon grass and coriander leaves (with stalks removed) in a salad bowl. Add the orange vinaigrette and toss gently. Leave to marinate in a cool place for 15 minutes.
Heat the remaining oil in a large frying pan. Fry the prawns for 2 minutes on each side. Shell them, leaving on the last ring and the tail.
Portion the salad onto plates. Add the prawns and serve immediately.
Tip: For an even tangier taste, add the zest of an orange or a lime.