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PrintPRAWN AND EGG SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Prick the large end of the eggs with an egg pricker or a needle.
- Lower each egg carefully into boiling, salted water. Bring the water back to the boil, rolling the eggs in the water with the bowl of a spoon.
- Cook the eggs for 9 minutes once the water comes back to the boil. Drain and rinse under cold water until completely cool. Peel and quarter. Combine the eggs with the other ingredients in a large bowl.
- Mix the dressing ingredients together using a whisk to get a thick emulsion.
- Pour the dressing over the salad and mix carefully so that the eggs do not break up.
- Serve on beds of shredded lettuce.
INGREDIENTS
- 2 eggs
- Half a bunch of spring onions, chopped
- Half a small red pepper, chopped
- Half a small green pepper, chopped
- 100 grams cooked, peeled prawns
- 1 small cup of artichoke hearts, drained and quartered
Dressing
- 3 tablespoons sesame oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, finely chopped
- 1 teaspoon dry mustard
- ½ teaspoon hot red pepper flakes
- Salt to taste
3 comments for “Prawn and Egg Salad”
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