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21 July 2014,16:21 by
V.Chitralekha

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PRAWN AND EGG SALAD

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Prick the large end of the eggs with an egg pricker or a needle.
  • Lower each egg carefully into boiling, salted water. Bring the water back to the boil, rolling the eggs in the water with the bowl of a spoon.
  • Cook the eggs for 9 minutes once the water comes back to the boil. Drain and rinse under cold water until completely cool. Peel and quarter. Combine the eggs with the other ingredients in a large bowl.
  • Mix the dressing ingredients together using a whisk to get a thick emulsion.
  • Pour the dressing over the salad and mix carefully so that the eggs do not break up.
  • Serve on beds of shredded lettuce.

INGREDIENTS

  • 2 eggs
  • Half a bunch of spring onions, chopped
  • Half a small red pepper, chopped
  • Half a small green pepper, chopped       
  • 100 grams cooked, peeled prawns
  • 1 small cup of artichoke hearts, drained and quartered

Dressing

  • 3 tablespoons sesame oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, finely chopped
  • 1 teaspoon dry mustard
  • ½ teaspoon hot red pepper flakes
  • Salt to taste

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