|Impress your friends with this healthy, sustainable and easy to make recipe sent from Singapore by Australian chef Lucas Glanville|
CHEF LUCAS GLANVILLE
Impress your friends with this healthy, sustainable and easy to make recipe sent from Singapore by Australian chef Lucas Glanville
Here's Chef's version, now it's your turn!
DID YOU KNOW?
Shrimp and prawn are central to various cuisines from different cultures.
THEY are fished WORLDWIDE, in the Atlantic, Pacific, Arctic and Indian Oceans.
|The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks.||A prawn’s size can vary considerable depending on the species, from just an inch or so, up to 30cm.|
Ready to cook? Let's see what you need!
12 large peeled and cleaned MSC wild-caught King prawns
1 bulb fennel, sliced
1 red onion, sliced
200g steamed kipfler potatoes (or similar)
8 spears green asparagus, sliced
100g steamed fine green beans
1 tablespoon grain mustard
60ml extra virgin olive oil
Juice of 1 lemon
Sea salt and cracked pepper to taste
Heat a non-stick pan, add a little extra virgin olive oil and then add the seasoned prawns, cooking gently until you have colour on both sides.
In a bowl, add the sliced fennel, red onion, green asparagus and green beans. Mix together.
In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard and water. Season with sea salt and cracked pepper, whisk together.
Slice the potatoes and lay evenly around the plate, spoon some dressing onto the salad, mix gently and then place a handful of the salad on top.
Place the seared prawns on top of the salad and spoon a little dressing over the prawns.
SEARED KING PRAWNS
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
|They contain 80 percent of our world’s biodiversity.||They’re the lungs of our planet, providing us with the oxygen we need.||And they feed over 3 billion people.|
|They contain 80 percent of our world’s biodiversity.|
|They’re the lungs of our planet, providing us with the oxygen we need.|
|And they feed over 3 billion people.|
So the next time you buy fish, remember to look for the little blue label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.
Chef Lucas Glanville portrait: Grand Hyatt Singapore
Prawn illustration: © Scandinavian Fishing Year Book
Chef's dish: Grand Hyatt Singapore