Jumbo Tiger Prawn with a Chicory and Tardivo Salad
- 2 people Feeds
- 00h 15 Prep time
- 00h 10 Cook time
These jumbo tiger prawns are plump, succulent and and full of flavour, they have to be tasted to be believed. These are the largest gambas available and only need a little seasoning to boast an amazingly sweet flavour. We have paired them with a simple, delicious salad for the perfect starter recipe for a dinner party.
Tip: don’t discard the brain and head of the prawn - this holds a lot of flavour which can be released into the dish when fried at the end of the cooking process. The head of the prawn also looks stunning on the plate!
- To prepare the Jumbo Wild Prawn, take the head off but don’t discard, it will be used later! Peel back the shell of the prawn. Be careful of spikes as these can hurt! Devein by slicing down the back of the prawn and scraping out and discarding the black residue.
- Butterflying the prawn will give you more control when cooking, so slice the prawn down the back, but not all the way through to the other side.
- To prepare the dressing, add mustard, a clove of garlic, honey, thyme, salt and pepper, red wine vinegar, and olive oil to a jar. Once you have added all the ingredients, shake.
- Finely chop the garlic. Heat olive oil in a pan, and add the butterflied prawn, turn over so cooked on both sides. Make sure that you cook it through, but don’t overcook, as it will only take a few seconds. At the same time, add a knob of butter, the chopped garlic and the prawn head to the pan. Baste the prawn with the melted garlicky butter and allow the flavours to find their way out of the prawn head.
- Remove the butterflied prawn from the pan (it will have curled up whilst cooking) and set aside, whilst continuing to cook the prawn head in the butter.
- For the salad, slice the Tardivo and chicory finely, leaving some of the Tardivo leaves a little larger for texture. Add the mache lettuce leaves and massage with the dressing made earlier.
- To serve, place salad leaves on plate, slice prawn into smaller pieces, and garnish with lemon and the prawn head. The brain inside the head is edible and is considered a delicacy in Spain! Enjoy.