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Ingredients
1 kg green prawns
300ml orange juice
1 iceberg lettuce
1 Spanish onion, finely sliced
2 limes, segmented
2 lemons, segmented
2 Seville oranges, segmented
3 tbsp whole egg mayonnaise
3 tbsp freshly grated Parmesan
2 tomatoes, 1 sliced, 1 quartered
1 handful of onion sprouts
Method
Place the prawns and orange juice into a saucepan and bring to a boil then simmer for 10 minutes
Mix together the mayo. And Parmesan cheese with a splash of water until smooth
Place a ring of sliced tomatoes around the plate, add a small amount of shredded lettuce in the centre and Spanish onions on top of the sliced tomatoes.
Scatter the citrus segments around the plate then arrange the quartered tomatoes on the plate.
Place the cooked prawns on top, drizzle with Parmesan mayo. And garnish with onion sprouts.
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