Eat & Drink Recipes

Prawn Salads Perfect to Bring on Christmas Day

Sitchu Team

19 December 2018

The two most important elements of any side dish at Christmas lunch: prawns and salad. With Mitchell Turner’s (Head chef of Rick Stein at Bannister Port Stephens) prawn salad recipes, you’ll be the toast of Christmas lunch.

Prawn Salad

A remix on the classic prawn cocktail, perfect as a side salad.

Ingredients

Cooked prawns – as many as you would like3 x Lap Chong (Chinese sausage is available in Woolworths or Coles in the international aisle)4 tbsp Mayonnaise1 tbsp Soy (Recommend the Healthy Boy Mushroom Soy but whatever you’ve got to hand will do)1 tbsp Sweet Chilli sauce½ head of butter lettuce.Fried shallots

Method

Chop the prawns into chunks. Cut up the lap chong to roughly the same size as the prawn chunks and fry off in a pan until the fat is translucent. Once done, set to one side on kitchen paper.For the dressing – mix the mayonnaise, soy and sweet chilli in a small dish. In a dish of your choice, layer the butter lettuce, sprinkle the prawn and lap chong and drizzle the dressing to taste. Finsh with fried shallots and serve.

Prawn, Corn and Avocado Salad

This recipe serves around 2-3 people and, to make it go further, you can add a bit more of everything. Mitchell’s tip: eat the salad with prawns and crusty bread, or mix the prawns in and have crusty bread and ham on the side.

Ingredients

Cooked prawns 2 x corn on the cob ½ bunch of coriander 1 x avocado 4 x sprigs of spring onion 1 x lime (juice)1 x healthy pinch of salt1 x glug of olive oil

Method

Char the corn and leave to cool before removing the kernels.Finely chop the coriander, all the way down to the stem. Deseed the avocado and cut into chunks and finely dice or chop the spring onion.In a salad bowl, mix the kernels, avo, coriander and spring onion.Cut the prawns into chunks and mix through.Finish with the juice of one lime and a glug of olive oil, mix through and season to taste.Serve with crusty bread and ham.