Grilled Prawns with Pear & Walnut Salad

Grilled Prawns with Pear and Walnut Salad

Grilled prawns with pear and walnut salad is the perfect dish for entertaining as most of the preparation can be done ahead of time, and cooking the prawns only on the shell side ensures they’ll be the juiciest you’ve ever tasted. Prawns oxidise quickly once they’re caught or harvested so are best stored either frozen or in a tub of cold water in the fridge for a day or 2. You can leave the heads on for presentation if you like; once they’re in the marinade they can be covered and refrigerated for a couple of hours, just remove them from the fridge 20–30 minutes before cooking. After they’re cooked they can sit at room temperature as they’re delicious hot or warm. You can mix up the ingredients in this salad to suit the season and your taste; radicchio and witlof are lovely in winter, use mandarin or orange segments instead of the grapes, and apple instead of pear if you prefer. Add a side dish of potatoes with dried chilli instead of the bread if you like (see video below).

Serves 4

Ingredients
  • 12 large green prawns
  • 30g wild rocket
  • 1 baby cos lettuce
  • 1 tablespoon agrodolce red wine vinegar
  • Salt flakes and freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil
  • 1 small Corella pear
  • 40g walnuts, roughly broken
  • 12 seedless red grapes, halved
  • Crusty bread, for serving

 

Marinade

  • ½ cup dry white wine
  • 1 fresh bay leaf, torn
  • 1 clove garlic, crushed
  • 1½ tablespoons extra virgin olive oil
Method
  1. Make Marinade: Combine all ingredients in a flat dish large enough to hold the prawns in a single layer.
  2. Cut off and discard the prawn heads, place prawns on a chopping board on their backs and split down the underside almost all the way through without cutting through the shell. Remove the digestive tracts.
  3. Turn them over and press firmly along the shell to flatten them out.
  4. Place prawns in the marinade, flesh side down, cover and set aside for about 30 minutes.
  5. Rinse rocket in a sink of cold water, if it’s looking a little tired soak it for 30 minutes or so to refresh it.
  6. Remove any coarse outer leaves from the lettuce and cut the rest into 2cm-thick slices, rinse it in cold water and dry well.
  7. Put it into a mixing bowl with rocket, walnut and grapes. Set aside.
  8. Place vinegar in a screw top jar with a good pinch of salt and grind of pepper and shake to dissolve salt. Add oil and shake to emulsify. Set aside.
  9. Preheat a char-grill pan or heavy-based frying pan over medium-high heat.
  10. Turn prawns in the marinade then arrange in the pan, shell side down, in a single layer and cook for 3–5 minutes, depending on size, until flesh is just opaque.
  11. Set aside in a warm place.
  12. Quarter pear, discard core, cut into slices and add to the mixing bowl.
  13. Pour most of the dressing over it and toss to combine well, reserving a little dressing to drizzle over the prawns.
  14. Arrange salad on a serving platter, leaving any excess dressing behind in the mixing bowl.
  15. Arrange prawns on top.
  16. Drizzle with remaining dressing and serve prawns with pear and walnut salad warm or at room temperature.

Like this recipe?
You’ll love A Southern Italian Summer Recipes+Videos Online Cooking Class!

Share page on:

Potatoes with Dried Chilli

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)