I saw this recipe on TV. It was made by Norwegian chef Andreas Viestad. I did not catch the whole recipe, I just saw the preparation process and that he did not use any kind of Mayonaise or cocktail sauce. I did not get what went in the dressing, so I developed my own.
This is such a great way to present cooked prawns. No lettuce leaf in sight, just fresh produce form 4 different seasons of the year.
The best time for prawns is the winter, they are the sweetest now.
The spring is represented by a large spring onion, that makes sence :-).
Summer is the best time for tasty tomatoes and
Fall is represented by brown button mushrooms.
The last ingredient is the only one, that needs time on the stove, so making the salad is pretty fast.
If you buy allready shelled prawns, you ready to serve in 10 minutes.
If you make it the way the chef did it, you have a great soup as a starter. So buy the prawns whole and shell them yourself, discard the intestine and keep the rest for a stock.
Check out the other recipe.
250 g cooked prawns- shelled
1 large spring onion
2 medium tomatoes
4 brown button mushrooms
3 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp parsley
1/2 tsp Dijon mustard
1 tsp ketchup
1/2 tsp Agarve syrup
salt and pepper
celery seed and some dried salad herbs.
Cut the mushrooms into quarters, if they are bigger into 6 pieces. In 1 tbsp oil brown them on all sides. Let them sit in the pan and do not stir them too often. They need time to let out the water and get some colour. Season with a bit salt and pepper. Cool down.
Cut the tomatoes and finely chop the spring onion.
Combine everything and pour over the dressing.
Best serve it with some slices of buttered toast.