- Yield: 4 Servings
- 200 g self-raising flour, plus extra for dusting
- 100 g jarred sun-dried tomatoes
- 3 sprigs of fresh basil
- Olive oil
- 1 handful of mixed seeds
- 3 spring onions
- 1 romaine lettuce
- ½ a cucumber
- 3 ripe mixed-colour tomatoes
- 1 ripe avocado
- 1 punnet of cress
- 400 g small cooked peeled prawns
- 4 heaped tbsp fat-free natural yoghurt
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco
- 1 heaped tbsp tomato ketchup
- 1 tbsp brandy
- 1 lemon
- 1 tsp extra virgin olive oil
- 1 good pinch of cayenne pepper
- 4 large raw shell-on king prawns
- 4 cloves of garlic
How to Make It
- Blitz the flour, sun-dried tomatoes (drained) and basil in the processor, then gradually add small splashes of water to form a ball of dough.
- On a flour-dusted surface, shape the dough into a 28 cm round.
- Put 1 tablespoon of olive oil and the dough into the 28 cm pan, pat it out to the edges and cook until nicely golden, turning halfway (roughly 5 minutes on each side).
- Put the seeds in the medium pan to toast, tossing often.
- Randomly slice up the trimmed spring onions, lettuce, cucumber and tomatoes on a nice serving board.
- Squeeze and squidge over the avocado flesh, discarding the skin and stone, and snip over the cress.
- Place the small prawns in the middle of the salad and pile the toasted seeds to one side, returning the pan to the heat.
- Add 1 tablespoon of olive oil to the medium pan with the cayenne pepper and king prawns, then squash in the unpeeled garlic through a garlic crusher, and fry, turning regularly until golden.
- In a bowl, mix the yoghurt with the Worcestershire sauce, Tabasco, ketchup, brandy and the juice from ½ a lemon, then season to taste.
- Spoon the sauce over the little prawns.
- When the king prawns are crispy, place on the board.
- Drizzle with a little extra virgin olive oil and lemon juice from a height and serve with torn-up pieces of the incredible pan bread.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.