Fine salad with king prawns in sesame vinaigrette

Name: Fine salad with king prawns in sesame vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g white asparagus; 250 g Sweet peas; 7-10 Tbsp Salt; 150 g red and yellow cherry tomatoes; 1 Head frisée salad; 15 g shelled sesame; 2 Shallots; 3 TABLESPOONS Lime or lemon juice; 2 TABLESPOONS Red wine vinegar; 1 TABLESPOON Soy sauce; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2 TABLESPOONS Sesame Oil; 2 TABLESPOONS Sunflower oil; 8 King prawns (approx. 25 g each); 15 g Garlic butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g white asparagus
250 g Sweet peas
7-10 Tbsp Salt
150 g red and yellow cherry tomatoes
1 Head frisée salad
15 g shelled sesame
2 Shallots
3 TABLESPOONS Lime or lemon juice
2 TABLESPOONS Red wine vinegar
1 TABLESPOON Soy sauce
7-10 Tbsp Pepper
1 TEASPOON Sugar
2 TABLESPOONS Sesame Oil
2 TABLESPOONS Sunflower oil
8 King prawns (approx. 25 g each)
15 g Garlic butter

Directions

1
Clean and wash the asparagus and mangetouts. Cut asparagus diagonally into pieces and cook in boiling salted water for about 8 minutes until al dente. Add sugar snap peas in the last 2-3 minutes and cook with them.
2
Drain the vegetables and let them cool down. Wash the tomatoes, drain and cut in half. Clean the frisée salad, wash and drain. Roast sesame seeds in a pan without fat and let them cool down. Peel and finely dice the shallots.
3
Mix lime juice, vinegar, soy sauce, shallots, salt, pepper and sugar. Whip sesame and sunflower oil into the mixture. Line 4 plates halfway with the mangetouts. Mix the cherry tomatoes, asparagus and frisée salad with the vinaigrette and arrange on the mangetouts.
4
Shrimps, except for the tail, loosen from the shell and remove the intestines. Heat garlic butter in a pan and fry the king prawns in it for 3-4 minutes. Season with salt and pepper and spread on the salad plates.
5
Sprinkle with sesame seeds and serve immediately.