Peeled King Prawns with orange on a pear, carrot and fennel salad
4 people
45 min
Low difficulty
Wine pairing
Prosecco DOC
Details
Wine pairing
Prosecco DOC
Once again Prosecco, lively and fruit-scented, cheerfully marries a summery and equally spirited dish.
How to cook it
Pan 45 minutes
Pan 45 minutes
The protagonist
Ingredients
- 1 bag of Arbi Peeled King Prawns 400g
- 2 pears
- 1 glass of freshly squeezed orange juice
- 3 carrots
- 1 fennel bulb
- extra virgin olive oil to taste
- salt and pepper to taste
- 1 small glass of brandy (optional)
Preparation
- Defrost the Peeled King Prawns under cold running water, then place in a bowl for about 30 minutes with a pinch of salt, drizzle of olive oil and orange juice. Meanwhile, clean the salad ingredients – pears, carrots and fennel. Slice the pears and julienne the carrots and fennel. Place all in a bowl and season with oil and salt. Over high heat, sauté the Peeled King Prawns in a pan, adding the orange juice used for the marinade. If desired, for a more aromatic touch, add a small glass of brandy and allow to evaporate. Cook for about 2-3 minutes. For each serving, arrange the salad of pears, carrots and fennel. Add the Peeled King Prawns and baste with the cooking juices.
- Add the prawns and baste with the cooking sauce.