Prawn Salad With Preserved Lemons And Fresh Herbs
Recipe by Neil Perry from Neil Perry - Fresh And Fast
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
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.
