Recipes

La Mon – Portavogie Prawn Salad

Portavogie Prawns with Tomato, Fennel, Apple & Mango Salad

Difficulty medium
Preparation Time
Cooking Time
Servings
Main Ingredients
  • 100g Portavogie Prawns
  • 1 bulb of fennel
  • 1 red apple
  • 1 fresh mango
  • 1 clove of garlic
  • 2 plum tomatoes
  • 5 sprigs of flat leaf parsley
  • 1 lemon
  • 500g baby rocket

Main Instructions
  1. Bring pot of water to the boil with half a squeeze of lemon & a pinch of salt.
  2. Add prawns to water - cook for 3 minutes
  3. Remove & chill
  4. Finely Slice fennel, apple & mango. Add to ice lemon water
  5. Blanch plum tomatoes in salted boiling water
  6. Lift & cool in ice water
  7. When cool peel, de-seed & chop
  8. Finely chop clove of garlic & flat leaf parsley
  9. Bind the chopped tomatoes, garlic & parsley with salt & pepper
  10. Lift out fennel, apple & mango & mix with rocket
  11. Place in bottom of glass
  12. Add prawn to tomato mix
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