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Prawn Salad with Courgettes, Fennel and Edible Flowers

Succulent and vibrant, this tasty prawn salad has a good kick of chilli and makes the perfect summer dish.
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Prawn salad with courgettes, fennel and edible flowers

Serves: 4
Preparation time: 15 minutes, plus 2 hours marinating
Cooking time: 4 minutes

You will need:

750g raw prawns (heads and shells removed, but leave tail shell intact)
2 red chillies, deseeded and finely chopped
2cm piece fresh ginger, finely grated
4 tbsp chives, finely chopped
1 tbsp rice flour
2 courgettes
2 fennel bulbs
Small bunch chervil, stalks removed
2 tbsp sunflower oil
For the dressing:
1 tsp Dijon mustard
1 tbsp white balsamic vinegar
3 tbsp extra-virgin olive oil


Toss the prepared prawns in a bowl with the finely chopped chilli, ginger and chives and a little sea salt. Scatter with rice flour. They can be prepared two hours ahead or overnight.

Cut the courgettes into slices lengthways, then into fine matchstick strips – discard the centre if the seed part is spongy. Cut the fennel into thin slices lengthways with a vegetable peeler or sharp knife. Put both into a bowl with the chervil leaves.

Mix all the dressing ingredients together.
Heat the sunflower oil in a large frying pan and fry the prawns for around two minutes each side, until crisped a little and cooked through.

Add them to the prepared vegetables and pour over the dressing. Toss and scatter with edible flowers, if using.

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