Prawn and Mandarin Salad
photo by pammyowl
- Ready In:
- 2 tablespoons orange juice (fresh)
- 2 tablespoons lime juice (fresh)
- 1⁄4 - 1⁄2 teaspoon Tabasco sauce
- 1⁄4 teaspoon ground black pepper (fresh)
- 250 g prawns (raw, peeled, deveined, tails left on, I prefer off)
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon olive oil
- 40 g salad leaves (mixed)
- 2 mandarin oranges (peeled and segmented or 220 grams container mandarin segments in natural juice, drained)
- 1 red capsicum (or green or yellow cut into short strips, bell pepper)
- 1⁄4 red onion (thinly sliced)
- 1 tablespoon sesame seeds
- 4 slices bread, to serve (low gi recommended)
- In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
- Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
- Cover and put into the fridge for 1 hour to marinate.
- Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
- To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
- Preheat a barbecue grill or plate on medium.
- Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
- In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
- Add the dressing and toss to coat.
- Divide the salad among serving plates and top with the prawn skewers.
- Sprinkle with sesame seeds and serve with the bread.
Questions & Replies
Got a question? Share it with the community!
Wonderful salad! When I tasted the prawns straight off the grill I wasn't thrilled, thought they were too tart, but when tossed with the salad found the sweetness of the oranges were a perfect compliment to the tartness. I did not use the extra marinade in the dressing, frankly just forgot but didn't need it, the vinegar and oil were just perfect. Thanks for sharing, Pat! A keeper for sure!
Boy I loved this salad! Wonderful flavor and beautiful presentation. I don't care for onion so left that out, and I used canned mandarin oranges. The dressing on this is outstanding, very light and fresh and a perfect complement to the shrimp. Served with some crunchy breadsticks and loved this - thanks for sharing this keeper!
This is simply outstanding! I followed this exactly using the measurements, loosely, and this was truly mouth-watering. I grow little spinach's, beet tops, and capsicum's in the backyard, so I used these. As suggested, I kept the little tails on. This is perfect for any season and so darn easy to put together as well! Made for *Everyday is a Holiday* October 2009
see 1 more reviews
RECIPE SUBMITTED BY
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.