Roast Tiger Prawn

Ingredients

• 6 - Large Tiger Prawns
• to fry - Aroma Chef Aroma Pure Sesame Oil / Industrial
• splash - Lee Kum Kee LKK Premium Light Soy Sauce TT
• 150g - Charentais melon, diced or watermelon
• 1 - Small spring onion, cut diagonally
• 1/2 - Segmented red grapefruit
• 1 tspn - Chopped coriander
• 1/2 tspn - Chopped mint
• 2 - Small lemon lime leaves, finely chopped
• 1/4 tspn - Grated ginger
• 75g - Bean sprouts
• 2 tbspns - Pomegranate seeds (optional)
• - DRESSING
• 1 tbspn - Chopped lemon grass
• 1 tbspn - Chopped galangal
• 1 - Clove of garlic
• - small handfull of fresh coriander, including stalks
• - Squeeze of lime
• 1/2 - Chilli, deseeded
• 5 tbspns - Orange juice
• - Salt & pepper

Directions

The Angela Malik School of Food and Wine, with a focus on quality teaching in an inspiring environment Angela aims to fill her zeal for food into her students and classes. For more information and to book a place in one of her classes visit www.angelamalik.co.uk

Method

1. Peel and de-vein the prawns, leaving the tails on.

2. Heat the wok and add the sesame oil. Once the oil starts to smoke throw in the prawns. Toss and add the soya sauce. Prawns should cook within 3-4 minutes. Empty sauce and prawns onto a plate and set aside.

3. Assemble all the other salad ingredients into a bowl and prepare the dressing.

4. For the dressing, place all the ingredients into a blender. Whiz and chill.

5. When you are ready to serve, mix the prawns with their juices into the fruit and pour over the dressing.