Fried king prawns on rocket-avocado salad with cherry tomatoes in chilli-basil vinaigrette

Name: Fried king prawns on rocket-avocado salad with cherry tomatoes in chilli-basil vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 3 TABLESPOONS Olive oil; 1 Shallot; 1 red chilli pepper; 2 stem(s) Basil; 300 g cherry tomatoes; 150 g Rocket; 1 Avocado; 12 raw shrimps (about 50 g each; without head, in shell)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
3 TABLESPOONS Olive oil
1 Shallot
1 red chilli pepper
2 stem(s) Basil
300 g cherry tomatoes
150 g Rocket
1 Avocado
12 raw shrimps (about 50 g each; without head, in shell)

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 2 tbsp. of oil drop by drop. Peel the shallot and cut into fine cubes. Wash and clean the chilli and cut into fine rings.
2
Wash basil, shake dry, pluck leaves from the stalks and chop finely. Stir the shallot, basil and chilli into the vinaigrette. Wash the tomatoes. Wash the rocket, shake dry. Halve the avocado, remove the core, remove the flesh from the skin and cut into slices.
3
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat 1 tablespoon of oil and fry the prawns for about 2 minutes on each side. Add the tomatoes and fry for about 1 more minute.
4
Season with salt and pepper. Arrange on plates and sprinkle with vinaigrette.