| Caramelized Prawn Salad |
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with
VPC Lemon Oil and a Tomato, Basil & Smoked Salmon Salsa
In a bowl, combine the tomato, salmon, onions, basil and some VPC Chardonnay Dressing (shake well before use). In a hot pan, add some VPC Lemon Infused Olive Oil and cook the prawns for about 1 minute on each side. When almost cooked, add some sugar and caramelise the prawns. Remove the prawns from the pan. Using a ring, form a circle with the tomato salsa on two separate plates and top with the salad cress. Place the prawns on top of the cress and drizzle with VPC Chardonnay dressing.
Wine Suggestion: Wooded Chardonnay or fruity Semillon.
Note: Refrigerate the Chardonnay Dressing after opening |
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| Ingredients |
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Serves 2
4 roma tomatoes, cut into fillets & diced
80g smoked salmon, diced
¼ spanish onion, diced
2 tablespoons finely chopped basil
VPC Chardonnay Dressing (shake well before use)
VPC Lemon Infused Olive Oil
8 prawns, shelled & shoots removed
1 tablespoon sugar
wild rocket or endive lettuce, garnish only
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