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Prawn Salad With Preserved Lemons And Fresh Herbs

Recipe by Neil Perry from Neil Perry - Fresh And Fast

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The best time to preserve lemons in Australia is May/June when the thin-skinned Lisbon lemons are in season.

Verjuice is the acid juice made by pressing unripe grapes. It is popular in dressings and marinades, being softer than lemon juice and vinegar but still with the bite of wine.

Serves 4

Ingredients

12 large cooked king prawns peeled and de-veined
4 whole preserved lemons quartered, pith removed and finely diced
2 cloves garlic finely diced
Extra virgin olive oil
Sea salt
Freshly ground black pepper to taste
3 tablespoons verjuice
Italian basil
Continental parsley
1 tablespoon oregano

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Method

Mix the preserved lemon dice with the garlic, a splash of extra virgin olive oil and sea salt and pepper to taste.
Place aside.
In a large bowl, mix the prawns with the preserved lemon mixture, verjuice, all herbs, a little extra olive oil and season with salt and pepper. Mix well.
Serve immediately.

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What do you think?

Darinka August 2010

Thats great, preserved lemons, how long do they keep and do you need them refridgerated? after opening...

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JB9 January 2009

How do you preserve lemons?

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- DJ21 January 2009
  
  you need about 6 lemons. Wash them well under water and dry. cut into quarters. Have some jars with good fitting lids and boil them in water to sterilize them. Let them cool. Then put your lemons, with about 1/3 cup of good sea salt and about a tablespoon of fine salt into a bowl and mix well. The stuff the quarters into the jars as tightly as you can put the remaining salt and then fill the jar completely to the top with water (you won't need too much). tighten the lids and leave them in a dark cupboard for 4 to 6 weeks before using. Make sure you lable the jars with the date so you remember when they were bottled. When using scrape away the pith and use the skin only.
  
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