Prawn and Egg Salad recipe
information
Serve this as a starter or a main course. If desired, substitute more vegetables for the prawns.
ingredients
4 eggs
Half a bunch of spring onions, chopped
Half a small red pepper, chopped
Half a small green pepper, chopped
120 g (4 oz) cooked, peeled prawns
1 small jar artichoke hearts, drained and quartered
Half a bunch of spring onions, chopped
Half a small red pepper, chopped
Half a small green pepper, chopped
120 g (4 oz) cooked, peeled prawns
1 small jar artichoke hearts, drained and quartered
Dressing
90 ml (6 tbsps) oil
30 ml (2 tbsps) white wine vinegar
1 clove garlic, finely chopped
5 ml (1 tsp) dry mustard
2.5 ml (1/2 tsp) hot red pepper flakes
Salt
30 ml (2 tbsps) white wine vinegar
1 clove garlic, finely chopped
5 ml (1 tsp) dry mustard
2.5 ml (1/2 tsp) hot red pepper flakes
Salt
method
1. Prick the large end of the eggs with an egg pricker or a needle.
2. Lower each egg carefully into boiling, salted water. Bring the water back to the boil, rolling the eggs in the water with the bowl of a spoon.
3. Cook the eggs for 9 minutes once the water comes back to the boil. Drain and rinse under cold water until completely cool. Peel and quarter. Combine the eggs with the other ingredients in a large bowl.
4. Mix the dressing ingredients together using a whisk to get a thick emulsion.
5. Pour the dressing over the salad and mix carefully so that the eggs do not break up.
6. Serve on beds of shredded lettuce, if desired.
2. Lower each egg carefully into boiling, salted water. Bring the water back to the boil, rolling the eggs in the water with the bowl of a spoon.
3. Cook the eggs for 9 minutes once the water comes back to the boil. Drain and rinse under cold water until completely cool. Peel and quarter. Combine the eggs with the other ingredients in a large bowl.
4. Mix the dressing ingredients together using a whisk to get a thick emulsion.
5. Pour the dressing over the salad and mix carefully so that the eggs do not break up.
6. Serve on beds of shredded lettuce, if desired.
serving amount
serves 4 - 6
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