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White asparagus and prawn salad recipe

White asparagus and prawn salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Prawn salad

This recipe is best prepared with the very small North Sea prawns. As a substitute, use the smallest prawns you can find.

1 person made this

IngredientsServes: 2

  • 250g white asparagus
  • salt and sugar to taste
  • 1 hard-boiled egg
  • 125g shelled and deveined small prawns
  • 125g natural yoghurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • lemon juice to taste
  • pepper to taste
  • 1 tablespoon minced fresh dill

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife and cut the asparagus into bite-size pieces. Bring salted water to the boil, add a pinch of sugar. and reduce the heat. Simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 10 to 15 minutes. The cooking time varies depending on the thickness of the asparagus. Remove and drain well.
  2. Peel and dice the egg. Gently mix it with the cooled asparagus pieces and the prawns.
  3. For the dressing stir together the yoghurt, mayonnaise, ketchup, lemon juice and pepper until smooth. Mix with the salad, sprinkle with dill and serve.

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Recipe: Thai Prawn Salad

My brother recently did some sorting out in my parent’s garage. Over the years it had become both a repository and a dumping ground – it was a place for all those odds and ends that were important enough to keep but irrelevant enough to neglect. Along with the handwritten mix tapes, old school projects and Patricia Cornwall novels, he found a whole box of old family albums.

This photo of my mum and dad was taken in the 60s.

They were visiting Mount Gambier, South Australia, with a group of friends to visit the family of a friend.

I love this photo set against some fishermen’s baskets. My parents look so young, naturally, but they both look so happy and untroubled, too. This was before they had kids, of course.

My mum looks so calm and content here…

…whilst my dad is cutting loose – go, dad!

After flicking through these photos I felt inspired to cook something beach-appropriate. Now I love eating fish and chips on the beach as we did last week but I felt like making something very fresh and clean-tasting.

This Thai Prawn Salad certainly fits the bill. I’ve eaten numerous versions of this salad in Thailand and I never get tired of it. You can also substitute squid, fish, chicken thighs, tofu, pork mince or add a couple of cakes of soaked glass (mung bean) noodles if you like. Just remember to make up at least 50% more dressing if you are adding the noodles as they will soak up a lot of the dressing.

Although usually eaten in a hot climate, Thai food can be cooler weather-appropriate, too. I love this salad as part of a meal including a fiery Tom Yum soup to start, steamed rice and a red or green Thai curry. All the chilli will get your blood pumping and warm you up nicely, too. Those who prefer their food less hot can halve or quarter the amount of chilli.

Enjoy this recipe and as you eat, dream of future days spent at the beach with loved ones.

  • 500 grams prawns, cooked and peeled
  • 100 grams mixed lettuce leaves
  • 2 Lebanese cucumbers or 1 continental cucumber, sliced
  • 1 punnet (200 grams) baby tomatoes, halved
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 3 spring onions (white part only), sliced thinly
  • 4 tablespoons roasted and roughly chopped peanuts (optional)
  • 2 tablespoons fried shallots (from Asian grocer)
  • 1.5 tablespoo ns fish sauce
  • 1.5 tablespoons grated palm sugar or brown sugar
  • 1.5 tablespoons rice wine vinegar
  • 1 garlic clove, minced or smashed with a mortar and pestle
  • 1 lemongrass stalk (white part only), sliced finely or smashed with a mortar and pestle
  • 3 tablespoons lime juice (juice of 1 fresh lime)
  • 1 Birds Eye chilli, chopped finely
  1. Combine all salad ingredients in a large serving bowl.
  2. Combine all salad ingredients in a small cup and stir briskly to combine.
  3. Add dressing to salad and mix to combine.
  4. Serve immediately.

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  • 1/2 pound of choice (linguine suggested)
  • 3 tablespoons butter
  • 1/2 cup minced sweet onion
  • 2 to 3 medium garlic cloves (pressed or finely minced)
  • 1/4 cup sweet white (Chardonnay suggested)
  • 1/4 cup white balsamic vinegar (see notes below)
  • 1 tablespoon fresh lemon juice (reserve half of the lemon for garnish)
  • 1/2 cup heavy cream
  • 1/2 pound asparagus(tough ends removed, sliced diagonally into 1-inch pieces)
  • 24 jumbo (31 to 40 count) raw shrimp(thawed and peeled)
  • 1/2 cup sliced roasted red peppers
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh dill weed (or substitute 1/2 teaspoon dried)
  • Optional: lemon, dill weed, and additional Parmesan (for garnish)

Bring a large pot of salted water to a boil. Add the pasta and stir to prevent sticking. Cook pasta according to manufacturer's suggestion, usually about 12 minutes.

Once the pasta is in the pot, begin the shrimp and asparagus. Heat a large, deep, heavy skillet over medium heat. When skillet is hot, add butter and swirl to coat the pan. Saute onion until softened, about 2 minutes. Add garlic and cook for 1 additional minute, stirring often.

Carefully add wine, balsamic vinegar, and lemon juice to the onions. Cook, while stirring, until liquid is reduced by half. Add heavy cream and asparagus.

Stir until bubbling and slightly thickened, about 3 minutes. Add shrimp and cook, stirring often, until shrimp turn pink. Do not overcook or shrimp will become rubbery.

Remove from heat and stir in roasted red peppers, grated Parmesan cheese, and dill weed. You shouldn't need it, but now is the time to taste and add salt to suit your palate.

Stir a couple of spoonfuls of the sauce into the cooked, drained pasta to keep it from sticking together.

Serve shrimp, asparagus, and sauce over your favorite hot cooked pasta (linguine is my favorite) and garnish with remaining lemon slices, dill sprigs, and additional grated Parmesan cheese.


Only 8 Ingredients in this Shrimp, Asparagus and Avocado Salad

The bulk of this salad is made up of baby spinach, asparagus and shrimp. Baby spinach is something I always have in my kitchen and it’s easy to toss a few handfuls into a bowl for a quick and effortless salad.

The asparagus and shrimp also come together quickly because they cook fast. And when I say they cook fast, I mean it – only 2 to 3 minutes on the stove top. Then, just place them in a cold water bath to cool down.

After that, all that’s left to do is chop up some green onions and parsley and add that to the bowl, then slice up several of those ripe avocados. When it comes to avocados (let’s be honest, I’m a connoisseur) I have several tips for purchasing ripe avocados and storing avocados so they don’t go brown. Make sure to watch my guacamole video for all the tips.

Lastly, sprinkle your salad with a little salt and pepper, give it a gentle toss and drizzle with an easy homemade lemon vinaigrette. And there you have it! A power packed salad that’s a great balance of nutrients, protein and healthy fats – and it has that vibrant, spring zing.


Prawn, Avocado and Grapefruit Salad

2 ruby grapefruits, peel and white pith removed
1 cup snow peas tendrils
1 cup watercress
500g baby spinach, blanched
1 small avocado, diced
1 Lebanese cucumber, diced
1 stick celery, diced
1 bunch dill, chopped
1 bunch parsley, chopped
1 bunch chives, chopped
1 bunch asparagus, blanched and chopped into batons
½ cup pepitas
12 cooked and peeled prawns

Grapefruit Mustard Dressing
Grapefruit juice
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 French shallot, finely diced
3 sprigs of thyme, finely chopped
1-2 tsp maple syrup
1 tsp ginger, minced
¼ cup extra virgin olive oil
Salt and pepper

Method

Using a small, sharp knife, cut in between the membrane of the grapefruit to remove the segments and place them in a bowl.

Squeeze the juice from the remaining grapefruit into a small bowl or jug and whisk in the Dijon mustard, vinegar, shallot, thyme, maple syrup, ginger and salt and pepper to taste until combined. Whisking continuously, pour in the olive oil and mix until emulsified. Set aside.

Squeeze all the liquid out of the baby spinach then roughly chop. In a large serving bowl, layer the snow pea tendrils, watercress, spinach, avocado, cucumber, celery, the chopped herbs, asparagus, pepitas and finally the prawns.

Top with the grapefruit segments then pour over the dressing just before serving. Toss together at the table.


Ingredients

Halve the lemon, squeeze juice from just one half. In a saucepan, bring salted water to a boil with sugar and and other half of lemon. Rinse, wipe dry, and peel the asparagus. Cut off woody ends and boil for about 20 minutes.

Rinse and pat dry the chile peppers. Peel and squeeze garlic through a garlic press. Rinse and shake dry the parsley, pluck leaves and coarsely chop. Rinse shrimp under cold water and pat dry.

Heat oil in a pan and lightlyy sauté chile peppers and garlic. Add shrimp to pan and saute over medium heat for 2-3 minutes.

Drain the asparagus and cut in half. Add to the pan along and saute a few mintues. Season with salt, pepper and lemon juice. Place into 4 serving bowls. Serve immediately.


The One Recipe You Have to Make This Spring

The bounty of spring is at its peak right now, and strawberries, apricots, asparagus, artichokes, cherries, English peas and more are in wild abundance at the farmers’ market. But with so much appetizing produce to choose from, how do you decide what you should buy?

If you’re feeling overwhelmed by the sudden onslaught of options, take a pointer from vegetable whisperer Joshua McFadden: If you have to make just one dish this spring, you should make it this perfect asparagus salad. We asked McFadden, who is the chef at Portland’s hit restaurant Ava Gene’s and author of the brand-new book Six Seasons: A New Way with Vegetables , to tell us why.

“I love this dish because it’s more than the sum of its parts,” he tells us. “It really highlights the freshness of asparagus, which comes with the excitement of spring, and the mint adds and herbaceous flavor, an element of surprise and depth, and really complements the natural flavors of the asparagus.”

The secret to making this dish mind-blowing, according to the chef, is the breadcrumbs: “ Make sure you make good quality breadcrumbs to use in this salad—it takes a bit longer, but it’s worth it!” Serve it for just about any occasion: as part of a springtime desk lunch, as the side for a picnic, at a barbecue alongside grilled meats, you name it.

Get the recipe below. Portlanders: If you love this asparagus salad, be sure to stop by our store for a Rosé Brunch Celebration this weekend .

Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

1/3 cup dried breadcrumbs (see below)

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup finely chopped lightly toasted walnuts

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground black pepper

1 pound asparagus, tough ends trimmed

About 1/4 cup fresh lemon juice

1/4 cup lightly packed mint leaves

Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.

Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.

When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.

Dried Breadcrumbs

The better the bread, the better the crumbs I like whole grain. Cut the bread into 1/2-inch-thick slices, leaving the crust on. Cut the slices into cubes and then spread them in an even layer on a baking sheet (or more than one pan, if making a lot a 12-ounce loaf should fit onto one pan).

Heat the oven to its lowest setting, usually about 250°F. Bake the cubes until they are fully dry, but not browned. This could take an hour or more, depending on the bread’s moisture and density.

Cool fully and then process into crumbs by pulsing in a food processor. The goal is small crumbs more or less the same size, though some bigger ones are fine—think Grape-Nuts. You want to avoid too much fine powder, however, so stop once or twice and pour off the finer crumbs or shake through a colander and then continue to crush the remaining big pieces.

Store the crumbs in an airtight container. If fully dry, they’ll stay fresh for a few weeks.


Snap the ends off the green and white asparagus. Bring a pot of salted water to the boil. Blanch the green asparagus for 4-5 minutes, or until tender and sweet. Refresh in iced water. Repeat the process with the white asparagus, but blanch for 10 minutes or until tender, and then refresh. Slice each spear in half on the diagonal and set aside.

Blanch the peas for 5 minutes, then refresh in iced water. Set aside. Heat the 200ml olive oil in a pan over a medium heat and fry the torn bread, stirring, until it is golden. Lift the bread out of the pan and drain on paper towels.

To make the dressing, whisk the extra virgin olive oil and vinegar together in a bowl. Season with salt and pepper to taste. Add the fried bread to the dressing and toss well, allowing the bread to soak up some of the dressing.

In a separate large bowl, combine the prawns, cooked asparagus and peas, cherry tomatoes, cos and basil. Season with salt and pepper. Add the dressing and bread, toss well and transfer to a large serving plate. Finish with a grind of pepper.


10 summer salad combos perfect for your heatwave snack

It's absolutely baking right now in Britain and just about the only meal we can contemplate eating for lunch is a salad. Cooling, crunchy and delicious, it's the perfect heatwave dish.

There are tons of salad combinations to create at home and we've got 10 ideas for you to try &ndash from avocado, Roquefort and bacon to ginger, chilli and prawn or even Chai poached chicken salad.

Take a look at these mouth-watering salad combos below&hellip


Warm prawn, peanut and mint salad

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Dietary information
Gluten free

Main ingredients
Prawns, peanuts, mint

Sourced from
The Cook’s Companion App and book

Featuring peanuts and fresh mint, this warm prawn salad becomes more substantial if combined with softened wide rice noodles or vermicelli.

Ingredients

3 tablespoons shelled raw peanuts
2 tablespoons extra-virgin olive oil
2 teaspoons fish sauce
juice of 1 lime or lemon
¼ cup coconut milk
1 tablespoon sugar
1 clove garlic, crushed
1 teaspoon ginger, freshly grated
1 fresh red chilli, seeded or not as you prefer, finely sliced
freshly ground black pepper
12 green tiger prawns, ‘velveted’
2 tablespoons fresh mint leaves, finely sliced

Method

In a frying pan, toss peanuts in oil until golden. Tip onto a plate lined with kitchen paper and set aside. Mix fish sauce, lime juice, coconut milk, sugar, garlic, ginger, chilli and pepper in a bowl to make a dressing. Cook prawns in simmering, salted water for 1–2 minutes until pink. Toss prawns in dressing, then add peanuts and mint leaves. Serve warm.


Watch the video: Γαριδομακαρονάδα. Άκης Πετρετζίκης (July 2022).


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