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
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set