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Sesame Seed Coated Tiger Prawns With Spiced Cucumber & Coriander Salad (Q&E)

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Serves 4


100g Sesame seeds

3 TABLESPOONS English mustard

24 Precooked riger prawns, peeled and heads removed

1 Red chilli, deseeded and finely diced

50g Pickled ginger and some of its juice

Juice and grated zest of 2 limes

5 TABLESPOONS olive oil

1 Cucumber, peeled

25g Unsalted butter

25g Coriander leaves (ONLY......no stems)

1 Frisse lettuce¹


You need a bit of a production line to begin with. Put the sesame seeds in one bowl, and the mustard in another.

Then roll the tiget prawns, one at a time in the mustard, then into the sesame seeds, making sure the prawns are well coated. When all 24 are done, set aside

Place the chilli into a large bowl, then add the ginger and its juice, the lime juice and zest, plus 4 tablespoons of the olive oil.Mix together well.

With a potato peeler peel the cucumber into ribbons or strips. DON'T peel all the way down to the seeds-the core can be discarded.

Now add the cucumber to the chilli mixture and toss together.

Place a wok (or a non stick frying pan) over a medium heat, ad the last tablespoon of olive oil, along with the prawns. Fry on each side for about 3 minutes, or until golden brown. Add the butter and remove the pan from the heat.

Break up the frisse lettuce, and add the leaves to the cucumber salad, along with the coriander. Toss together and divide between the serving plates (4) placing a dollop in the middle of each plate. Surround this dollop with 3 prawns per plate and serve



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