Crispy Prawns on Salicorn and Lentil Salad

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 8 large shrimp (s), raw
  • 3 egg (s)
  • Breadcrumbs, (panko)
  • 150 g salicornes, (European samphire)
  • 100 g lentils, (belua lentils)
  • 50 g peas, (fresh or frozen)
  • 1 tablespoon mustard, medium hot
  • 50 ml liquid, the pickled mustard pickles
  • 70 ml olive oil
  • 2 tablespoon balsamic vinegar
  • salt and pepper
  • 1 pinch (s) sugar
Crispy Prawns on Salicorn and Lentil Salad
Crispy Prawns on Salicorn and Lentil Salad

Instructions

  1. Peel the prawns, rinse them, season them carefully, dip them in beaten eggs and bread them with panko breadcrumbs. Immediately deep fry in hot frying oil.
  2. Blanch the salicornes and peas for 3-4 minutes each. Cook the beluga lentils without salt, drain through a sieve and rinse with cold water.
  3. Dissolve the mustard in the cucumber liquid, add the balsamic vinegar, olive oil, sugar, salt and pepper and shake carefully in a dressing shaker. Mix with the salicornes, lentils and peas and let everything cool in the refrigerator.
  4. Serve with the lukewarm, very crispy prawns and with an olive-rosemary ciabatta and possibly with a splash of lemon juice.

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