Chilli and garlic prawns with a herb salad



For the prawns

  • 12 large prawns, head and tail left on, body peeled, de-veined
  • 4 tbsp ready-made chilli and garlic sauce
  • 150ml/5fl oz olive oil

For the herb salad


  1. For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour.

  2. Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).

  3. Set the prawns aside in a warm place while you make the salad and dressing.

  4. For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse.

  5. Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.

  6. Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated.

  7. To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway.