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Chilli and Garlic Prawns with a Herb Salad

Marinated prawns griddled until colored, served with a fresh mixed herb salad and a ginger-infused balsamic dressing.

HealthySeafoodGluten FreeSaladPrawnsLow Carb

Estimated Nutrition

Per Serving Total
Calories 561.1 kcals 2244.5 kcals
Carbohydrates 4.1 grams 16.4 grams
Fat 57.6 grams 230.2 grams
Protein 8.2 grams 32.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
CondimentsSauces
4
tbsp
Chilli And Garlic Sauce
ready-made
2
tbsp
Balsamic Vinegar
NutsSeeds
3
clove
Garlic
peeled and crushed
2
bunch
Mixed Herbs
such as chervil, parsley, dill, mint, tarragon and basil
OilsFats
150
ml
Olive Oil
for cooking prawns
90
ml
Olive Oil
for herb salad dressing
Seafood
12
piece
Prawns
large, head and tail left on, body peeled, de-veined
Vegetables
2
cm
Ginger
fresh root, peeled and finely chopped

Steps

  • Coat prawns with chilli and garlic sauce in a dish and marinate for one hour.
  • Heat 150ml olive oil in a griddle pan until smoking.
  • Cook prawns for three minutes on each side until well coloured.
  • Gently heat ginger, garlic, and 90ml olive oil in a pan to infuse.
  • Whisk balsamic vinegar, infused oil, and sugar into a smooth emulsion.
  • Toss herbs with the dressing until evenly coated.
  • Plate the salad with prawns and serve immediately.