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Ingredients
- 2 tbsp extra virgin olive oil
- 16 large green (raw) king prawns, peeled, deveined, tails intact
- Salt flakes and cracked black pepper
- 2 eschalots, peeled and very finely sliced
- 2 400g cans cannellini beans, rinsed and drained
- 2 witlof, trimmed and finely sliced
- 2 long red chillies, seeds removed and finely sliced lengthways
- 1 bulb fennel, trimmed and finely sliced
- 1/2 bunch chives, chopped
- 1/2 cup coriander leaves
- Dressing
- 1/2 clove garlic, mashed
- 1 1/2 tbsp lime juice
- 3 tbsp extra virgin olive oil
- Salt flakes and cracked black pepper
Method
Heat olive oil in a large pan and sear prawns over medium heat for 2-3 minutes on each side. Season. Add eschalots and cook over medium heat for 2-3 minutes. Add beans and remove from heat. Spoon prawn mixture onto a large, shallow serving platter. Scatter with witlof, chillies and fennel.
For the dressing
Combine ingredients in a small bowl and whisk well. Pour over salad.
Top with chives and coriander.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
