Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Char-grilled courgette & Tiger prawn salad

Serves 6

Ingredients

3 courgettes
24 raw tiger prawns approx.

For the dressing:
3 tbsp olive oil
1 cloves garlic, finely sliced
25g/1 oz fresh ginger, grated
1 tbsp dry sherry
½ tbsp soy sauce
1 tbsp fresh parsley, finely chopped
2 tsp marjoram/oregano leaves
Salt and pepper

Method

• Put a griddle/grill pan on to heat over a medium flame. Don’t be tempted to add any oil to it.
• Slice all the courgettes lengthwise, but not too thickly.
• Toss the courgette slices in a bowl with a couple of tbsp of olive oil and season well.
• Place the courgette strips flat down on the pan but do not over lap. Once the slices are down, don’t turn them until you think they are ready and have dark char marks across them. Grill the vegetables in batches.
• Once the vegetables are cooked, place them on a serving plate.
• Now heat a large heavy bottomed pan or wok over a high flame. Wait unitll it is very hot before adding a little olive oil. Add the prawns, and toss and stir until they begin to change colour, from blue/grey to coral- pink. This happens very quickly and they will be ready in 2-3 minutes depending on the size. Do not be tempted to over cook them.