Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

THE BEST PRAWN SALAD

Related Nigella Recipes

Related Community Recipes

Serves: 0

Print
What does this mean?

Fresh, summery prawn salad. Secretly an updated version of prawn cocktail, but a million times better than that description makes it sound. While it's most obviously a starter it also works just as well (if not better) as a main course served with good, crusty white bread.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 1 packet prawns (largeish pack, cooked and peeled - size dependent on how many you're making it for and how hungry you are, you want a fair amount of prawns though and while frozen ones work fine fresh ones are bette
  • 1 tub plain yoghurt (large tub, live - any kind but Greek yoghurt works well)
  • 1 red pepper
  • 5 large tomatoes (or a couple of handfuls of baby tomatoes - baby ones are my preference here if you can find really good, tasty ones)
  • 2 cloves garlic
  • 1 bunch spring onions (purple ones like especially nice)
  • 1 bunch fresh mint (a fat bunch)
  • lemon juice
  • Tabasco
  • black pepper
  • lettuce (something bland and crispy like iceberg)

Method

  1. Put the yoghurt into a large bowl. If you're using Greek yoghurt give it a good stir so that it's all smooth (the same goes for any other type of yoghurt as well, but you're less likely to need to get rid of any lumps). Add a good grind of black pepper (no need for salt), a good dash of Tabasco sauce (to taste) and lemon juice (probably about half a lemon, maybe more) and the finely chopped or crushed garlic and give everything a good mix.
  2. Chop the mint roughly and add that to the mixture.
  3. Drain the prawns (rinse them if they're especially salty) and add them to the mix and stir again.
  4. Chop the pepper, spring onions and tomatoes into bite sized pieces (not small, you want a good bit of texture so if using baby tomatoes just cut them in half to let some of the juice out) and add them to everything else, giving it all one final stir to get everything mixed together.
  5. Ideally then leave it in the fridge for at least a couple of hours, but overnight is even better.
  6. Taste the yoghurt 'sauce' to check if you need more lemon or Tabasco. You want a bit of kick from the Tabasco without it overwhelming the rest of the ingredients and you want to taste the lemon without it being too overpowering again.
  7. When you're ready to serve it put some fresh lettuce into a bowl (torn into pieces rather than chopped or whole leaves) and pile the prawny yoghurt salad on top. Then scoff.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment