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Grilled Pepirade Prawns with Bean Salad


  • For the prawns

  • For the dressing

  • For the bean salad

  • To serve


  • For the prawns:

  • 1.

    Pre-heat a griddle pan until hot.

  • 2.

    Mix together all of the ingredients minus the prawns.

  • 3.

    Brush onto the prawns.

  • 4.

    Place on the griddle pan and cook for 2 to 3 minutes on each side or until cooked through basting from time to time.

  • For the dressing:

  • 1.

    Whisk together all of the ingredients.

  • For the beans:

  • 1.

    In a large bowl mix together the beans, garlic and shallot.

  • 2.

    Pour over some of the dressing and mix well to make sure thoroughly coated.

  • To serve:

  • 1.

    Pile some of the bean salad in the centre of the plate, top with 3 prawns per person and garnish with chervil.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Grilled Pepirade Prawns with Bean Salad.


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