Ingredients:100ml olive oil, plus 2 tbsp for cooking
300g raw tiger prawns, peeled and de-veined (or buy pre-cooked)
Pinch of chilli flakes (optional)
Splash of soy sauce
4 tbsp red wine vinegar
1 tsp dijon mustard
Pinch of salt
1 large red onion, thinly sliced
200g white cabbage, thinly sliced
200g carrot, thinly sliced
1 tbsp flat-leaf parsley, chopped
1 tbsp coriander, chopped
Squeeze of lime juices
Instructions:
If you are not using pre-cooked prawns or crayfish, warm two tablespoons of olive oil in a pan, add the raw seafood and chilli, if liked, sauté until cooked, then cool.
Put the soy sauce, olive oil, red wine vinegar and mustard into a large bowl, season and mix until emulsified.
Combine this vinaigrette with the vegetables and marinate for 10 minutes. Stir and add the prawns and herbs. Check seasoning, squeeze the lime juice over, and serve with crusty bread.
Source: http://www.guardian.co.uk/lifeandstyle/2012/jul/18/summer-prawn-salad-recipe-hartnett
