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  • Prep Time 3 hours

  • Cook Time 3 hours

  • Serves 5

Ingredients Checklist
  1. 300 gms Prawns
  2. 30 gms Spring onions
  3. 15 gms Fresh Coriander
  4. 30 gms Cherry tomato
  5. 75 gms Lemon grass
  6. 100 gms Ice berg lettuce

For the Dressing

  1. 150 gms Fresh Mustard seeds
  2. 30 ml White wine vinegar
  3. 75 ml Water
  4. 50 ml Pomace olive oil
  5. 30 ml Mustard oil
  6. 30 gms Honey
  7. To taste Salt
  8. To taste Black pepper
Preparation Mode

  • STEP 1

    Wash the spring onions, Fresh coriander, Cherry tomato and the lemon Grass.

  • STEP 2

    Slice the spring onions, fresh coriander leaves.

  • STEP 3

    Cut the cherry tomato into half.

  • STEP 4

    Press the lemon grass stalk.

  • STEP 5

    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.

  • STEP 6

    Strain and cool the prawns under running water.

  • STEP 7

    Tear the ice burg lettuce. Soak in chilled water for 30 mins and drain.

  • STEP 8

    For the Fresh Mustard paste

  • STEP 9

    Soak the Fresh mustard seeds in white wine vinegar and water for 3 hours.

  • STEP 10

    Once they change colour strain and leave.

  • STEP 11

    In a blender add the mustard seed and blend into a course paste using pomace olive oil and keep aside.

  • STEP 12

    For the Honey Mustard Dressing

  • STEP 13

    In a bowl add the fresh ground mustard paste.

  • STEP 14

    To this slow add the 20 ml mustard oil and Honey.

  • STEP 15

    Mix well ensuring no lumps.

  • STEP 16

    Season with salt and black pepper.

  • STEP 17

    In a bowl mix the spring onions, Cherry tomato and fresh coriander leaves.

  • STEP 18

    Toss the prawns in 10 ml of the mustard oil.

  • STEP 19

    Mix the spring onions, cherry tomato and coriander leaves and the prawns.

  • STEP 20

    Place on a bed of the crisp ice berg lettuce.

  • STEP 21

    Drizzle the honey mustard dessing and serve.
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