PRAWN SALAD
Ingredients: (Serves 4)
500g peeled cooked prans
100g sugar snap peas, trimmed
100g mixed salad greens
1 small onion, thinly sliced
TOMATO DRESSING:
2 medium ripe tomatoes
1.5 tablespoons red wine vinegar
1 tablespoon olive oil
Dash Tabasco
Salt and pepper to taste
Method:
1. TOMATO VINAIGRETTE: Cut a small cross shape in the stem end of tomatoes. Place in a small pan of simmering water for 30 seconds. Remove and placed in a bowl of cold water; drain. Gently pull skin away from tomatoes, cut in half and discard seeds. Finely chop flesh. Combine flesh with remaining ingredients in a bowl.
2. Devein prawns. Add sugar snap peas to a pan of boiling water; boil 30 seconds. Drain; rinse under cold water, drain well.
3. Combine prawns, sugar snap peas, salad greens and onion in a bowl; drizzle with Tomato Vinaigrette.