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Prawn salad with chilli and white cabbage

Prawn salad with chilli and white cabbage

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Prawn salad with chilli and white cabbage

A super-fresh salad

A super-fresh salad

Serves 4

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 70 4%

  • Fat 2.2g 3%

  • Saturates 0.3g 2%

  • Sugars 4.3g 5%

  • Salt 1.07g 18%

  • Protein 8.3g 17%

  • Carbs 4.4g 2%

  • Fibre 1.8g -

Of an adult's reference intake


  • 3 handfuls fresh, raw, small shelled prawns , from sustainable sources, ask your fishmonger
  • 3 lemons , juice of
  • , plus the finely grated zest of ½ a lemon
  • 1 red chilli , seeded and finely sliced
  • ½ white cabbage , finely shredded
  • extra virgin olive oil
  • fresh chervil


  1. Put the prawns into a shallow dish. Squeeze over the juice of 2 lemons, toss them around a little so the lemon juice coats them, then leave them to marinate for 15–20 minutes until pink all over. Drain off the juice.
  2. Mix the chilli with the cabbage, add your finely grated lemon zest, then add the marinated prawns, a splash of olive oil and the juice of your remaining lemon. Toss gently together with the chervil, season with salt and freshly ground black pepper and arrange on your plates.

Watch the video: Garlic Prawns in a cream, chili, parsley and white wine sauce (July 2022).


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