This is a perfect light salad or mezze to compliment any sort of kebab, or even on it’s own. The freshness is just stunning and carries the prawns to an entirely different place.
Here’s the perfect dish to pair with your salad, Flavorful Lamb & Beef Kebabs with Pistachios
And don’t miss this pistachio sauce, its the perfect accompaniment, Delicious Pistachio Sauce Recipe for Kebabs
And this salad by Ottolenghi is well worth your time, Sweet Potato & Fig Recipe by Yotam Ottolenghi
Looking for new cuisine, try out a Persian khoresh or stew, Authentic Khoresh Bademjan: A Flavorful Eggplant Stew
Check out my go to recipes I cook all the time, My Favorite Recipes
Ingredients:
12 large Prawns/Shrimp, shelled and boiled just until they turn pink.
2 Blood Oranges, or if not available, a normal orange or tangerine, peeled, segmented and seeded
15 small Cherry Tomatoes, sliced in half
2 Shallots, chopped finely
1 Garlic clove, chopped
4 Tbsp Olive Oil
2 inch piece of fresh Ginger Root, grated
1 tsp Smoked Paprika
1 /2 tsp Cumin
1/4 Sea Salt
4 Tbsp chopped Cilantro
Preparation:
Peel, segment and seed the oranges, and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.
Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Refreshing Prawn Salad with Blood Oranges
Ingredients
Equipment
Method
- Peel, segment and seed the oranges, and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.
- Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.