Warm prawns and mandarins combine to make a tasty and inspired family meal from Curtis Stone.
- Whisk the mustard, honey and vinegar together in a medium mixing bowl.
- Slowly drizzle in 3 tablespoons of the oil while whisking continuously until fully blended. Season to taste with salt and pepper.
- Heat a large frying pan over medium high heat and add the remaining tablespoon of oil to the hot pan.
- Season the prawns lightly with salt and pepper, toss with the mandarin zest and cook for 3 to 4 minutes or until just cooked through.
- Add the mandarin juice to the pan, allow the juice to glaze the prawns and remove the prawns to a plate.
- Toss the mandarin segments, spinach, fennel, onion, and cucumber in a large mixing bowl with enough of the dressing to coat.
- Season to taste with salt and pepper and mound the salad onto the centre of 4 serving plates.
- Top each salad with the cooked prawns and drizzle any remaining vinaigrette over the prawns and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set