Prep Time 3 hours
Cook Time 3 hours
- 300 gms Prawns
- 30 gms Spring onions
- 15 gms Fresh Coriander
- 30 gms Cherry tomato
- 75 gms Lemon grass
- 100 gms Ice berg lettuce
For the Dressing
- 150 gms Fresh Mustard seeds
- 30 ml White wine vinegar
- 75 ml Water
- 50 ml Pomace olive oil
- 30 ml Mustard oil
- 30 gms Honey
- To taste Salt
- To taste Black pepper
Wash the spring onions, Fresh coriander, Cherry tomato and the lemon Grass.
Slice the spring onions, fresh coriander leaves.
Cut the cherry tomato into half.
Press the lemon grass stalk.
In a pan add water, add the lemon grass stalks, bring to a boil and reduce. Add the prawns to this and cook for 3- 4 mins.
Strain and cool the prawns under running water.
Tear the ice burg lettuce. Soak in chilled water for 30 mins and drain.
For the Fresh Mustard paste
Soak the Fresh mustard seeds in white wine vinegar and water for 3 hours.
Once they change colour strain and leave.
In a blender add the mustard seed and blend into a course paste using pomace olive oil and keep aside.
For the Honey Mustard Dressing
In a bowl add the fresh ground mustard paste.
To this slow add the 20 ml mustard oil and Honey.
Mix well ensuring no lumps.
Season with salt and black pepper.
In a bowl mix the spring onions, Cherry tomato and fresh coriander leaves.
Toss the prawns in 10 ml of the mustard oil.
Mix the spring onions, cherry tomato and coriander leaves and the prawns.
Place on a bed of the crisp ice berg lettuce.
Drizzle the honey mustard dessing and serve.