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Pan Fried Prawns (shrimps) Asparagus And Fennel Salad
Pan fried prawns (shrimps) asparagus and fennel salad
By: Lee Hilder via Cookpad.com
Ingredients of Pan fried prawns (shrimps) asparagus and fennel salad:
- 250 g large green prawns
- 200 g shaved fennel
- 2 Handful mixed salad leaves
- Bunch asparagus
- 2 lemons
- 1 tbsp chopped fennel fronds
- 1 medium tomato diced
- 4 Tbsp olive oil
- 1/4 sliced Spanish onion
- 1/2 tsp crushes garlic
- 1/4 cup sliced cucumber
- Salt and cracked pepper
Method for "Pan fried prawns (shrimps) asparagus and fennel salad":
- In a hot fry pan, brown prawns with little oil.
Add asparagus to cook. Season with salt & pepper,
a squeeze half lemon, lemon zest and chopped fennel fronds. Take off heat to rest.
- Dress salad cuts:
Toss tomato, cucumber, onions, fennel fronds, with remaining lemon juice, salt pepper and olive oil.
- On plate, make nest with salad leaves, then top with dressed salad cuts.
Arrange cook prawns and asparagus over top. Drizzle more olive oil if desired.