Warm salad of prawns with exotic mushrooms

“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar.” - Oscar Wilde (1854-1900)

Warm salad of prawns with exotic mushrooms - Lesson 1, Term 3 @ Kitchen 10

This recipe is adapted from Futura Training's Appetisers, Salads and Sandwiches & Stocks, Sauces and Soups, but was tweaked to adapt to available ingredients in the pantry at the time of preparation.

Warm salad of prawns and exotic mushrooms

5 cooked prawns, medium (peeled, de-veined)

1 clove garlic, minced

10g Black fungus (cloud ears) mushrooms

2-3 cos lettuce leaves

20 ml extra virgin olive oil

5 grape or cherry tomatoes

10g baby rocket

10g Mesclun (or an assortment of salad leaves)

1 stalk coriander, chopped

10ml Balsamic vinegar

Salt and pepper to season

Heat a pan and saute the garlic in olive oil.  Add the prawns and cook for 2-3 minutes.  Set aside.

In the same pan, add the mushrooms and stir to cook until soft.  Add the coriander and cherry tomatoes and stir.  Add the cooked prawns and glaze the pan with balsamic vinegar and turn off heat.

On a plate, place the cos lettuce as base for the salad.  Using thongs, place the mushroom and prawns on the lettuce and spoon some of the balsamic sauce from the pan onto the salad. 

Garnish with some julienned carrots.

Warm salad of prawns with exotic mushrooms - Lesson 1, Term 3 @ Kitchen 10