how to make quick Warm prawn and fennel salad with mandarins

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm prawn and fennel salad with mandarins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm prawn and fennel salad with mandarins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm prawn and fennel salad with mandarins is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 teaspoons Pure Australian Honey
  • 1 tablespoon Italian red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 500g medium raw Crystal Bay prawns, peeled and deveined, tails intact
  • 3 mandarins, zested, segmented and juiced
  • 4 cups (about 100g) baby spinach leaves
  • 1 fennel bulb, very thinly sliced with a mandolin or a sharp knife
  • 1/2 medium red onion, thinly sliced
  • 1/2 continental cucumber, peeled and seeded, cut diagonally into thin slices

Method

  • Step 1
    Whisk the mustard, honey and vinegar together in a medium mixing bowl.
  • Step 2
    Slowly drizzle in 3 tablespoons of the oil while whisking continuously until fully blended. Season to taste with salt and pepper.
  • Step 3
    Heat a large frying pan over medium high heat and add the remaining tablespoon of oil to the hot pan.
  • Step 4
    Season the prawns lightly with salt and pepper, toss with the mandarin zest and cook for 3 to 4 minutes or until just cooked through.
  • Step 5
    Add the mandarin juice to the pan, allow the juice to glaze the prawns and remove the prawns to a plate.
  • Step 6
    Toss the mandarin segments, spinach, fennel, onion, and cucumber in a large mixing bowl with enough of the dressing to coat.
  • Step 7
    Season to taste with salt and pepper and mound the salad onto the centre of 4 serving plates.
  • Step 8
    Top each salad with the cooked prawns and drizzle any remaining vinaigrette over the prawns and serve.

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