It has the perfect balance of crispy and soft and zing and sour and freshness and flavour and makes a lovely meal for two people.
500 grams thin part of any fish fillet, thinly sliced into strips
500 grams raw shelled prawns
1 large red onion, thinly sliced
1 large garlic clove, thinly sliced
½ cup fresh tarragon, roughly chopped
½ teaspoon dried chilli flakes (or more if you want)
½ teaspoon ground black pepper
1 tablespoon toasted sesame seeds
1 medium lebanese cucumber, chopped
2 cups cos lettuce leaves, finely sliced
1 cup baby spinach leaves, chopped
Juice of one medium lime
2 tablespoons olive oil
Turn on the fairy lights and put some music on
Heat 1 tablespoon of olive oil in a large non-stick pan or wok on a medium to high heat. Please don’t heat to smoking because you lose the flavour of the oil.
Add the little strips of fish and cook till crispy. Remove and place on a plate on some absorbent paper towel.
Turn the heat down to medium and add the onion. Cook gently making sure it gets lovely light colour without the burn. Add the garlic, prawns, tarragon, chilli and black pepper and cook until the prawns are pink and just cooked. Overcooked prawns are a disappointment … remember that all food continues to cook after leaving the pan so you can be assured you won’t have raw prawns if you cook them for 2-3 minutes on each side.
Remove from the heat and allow to cool slightly in the pan. Add the fish to the pan with the lime juice and the other tablespoon of olive oil and sesame seeds and toss together well. Leave to rest while you prepare the salad leaves.
Into a large bowl, place the lettuce, spinach leaves and cucumber and toss.
Add the warm prawns and fish and toss all though gently in the bowl to coat the leaves in the dressing from the pan juices.
Serve in individual bowls.
Be aware – this is super delicious and my friend had raised eyebrows – “you really can cook!” … he seemed surprised and I did my smooth Snoopy dance and smiled 🙂
BIG love, Sarah x