Marinated prawn and vegetable salad

90 min
Type of dish: Shellfish, Vegetables
Temperature: Room temperature
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Marinated prawns 0.417 kg
Wild asparagus 0.375 kg
Green onions 0.167 kg
Pomegranate 0.167 kg
Mini carrot 0.104 kg
Mini Fennel bulb 0.067 kg
Pedro ximenez 0.017 l
Sugar 0.083 kg
Orange sauce 0.208 l
Pea sauce 0.208 l
Langoustine 0.208 kg
Coarse salt 0.002 kg
Onion 0.063 kg
Carrots 0.021 kg
Bay leaf 0.208 g
Garlic, bulb 0.208 ud
Olive oil 0.104 l
Vinegar 0.104 l
Wine viña mocen rueda verdejo, bottle 0.104 l
Table salt 0.208 g
Orange juice 0.417 kg
Sugar 0.625 kg
Lemon 0.083 kg
Xantana rubber 1.667 g
Langoustine 0.083 kg
Prawns 0.083 kg
Garlic, bulb 0.833 ud
Basil 0.083 g
Tomato sauce 0.008 l
Fumet 0.417 l

For the marinated prawns.


  • Cook wild asparagus tips and carrots in the English style.
  • Cook the mini fennel-bulbs and the onions for about 7 minutes and finish in the oven until they are caramelised.
  • Place the completely cooked vegetables in the marinaded prawn mixture until covered and boil all together for a few seconds.
  • Peel the pomegranate, remove the fruit and set aside.

For the orange sauce.

For the Pedro Ximénez sauce

  • Add the Pedro Ximénez wine to sugar and reduce until the sauce is consistent.

For the pea sauce:

For the emulsified seafood sauce (this sauce is optional)


  • Peel 4 prawns, leaving the tail on and leaving a head on one of them. arrange them on the plate, some lying down and others standing up to give height, place the vegetables (2 or 3 asparagus buds, 1 mini fennel bulb, 3 or 4 carrot balls, 2 onions and some fruits of the grenadine) among them.
  • Decorate the dish with the sauces and some herbs to add some colour.
Nutritional information (1 portion)
Fiber 9.19 g
Saturates 4.69 g
Monounsaturated fatty acids 24.75 g
Polyunsaturated fatty acids 3.53 g
Cholesterol 70.6 mg
Calcium 283.86 mg
Iron 4.5 mg
Zinc 2.34 mg
Vitamin A 242.07 ug
Vitamin C 83.21 g
Folic acid 156.6 ug
Salt (Sodium) 435.47 mg
Sugars 154.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.