Saturday, March 30, 2019

Prawn Salad


INGREDIENTS:
12 Prawns, shelled and deveined
1 Carrot, cut into sticks
1/3 Small Red Onion, peeled and thinly sliced
1/4 cup Parsley, leaves only
1/4 cup Pecan, roasted
2 tablespoons Red Wine Vinegar
2 tablespoons Sunflower Seed Oil
Pepper and Salt to taste

DIRECTION:
1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.




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