Salt and seaweed baked prawns, tomato and coriander salad

Salt and seaweed baked prawns, tomato and coriander salad

By
From
Everyday Seafood
Serves
6

Cooking for a crowd is always a bit daunting, even for me! This prawn dish looks, smells and tastes amazing and is really simple to cook for a lot of people, providing you have the space. Try and find good quality sustainable prawns – it will make all the difference, trust me.

Ingredients

Quantity Ingredient
30 large raw prawns, peeled and deveined, but heads and tails left on
olive oil, to drizzle
2 good handfuls dried seaweed
500g rock salt, for baking

For the tomato and coriander salad

Quantity Ingredient
20 ripe plum tomatoes, halved
1 bunch spring onions, trimmed and sliced
75ml white wine vinegar
100ml olive oil
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
a handful coriander, leaves picked and chopped
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 200°C.
  2. For the salad, put the tomatoes, spring onions, wine vinegar and olive oil into a bowl. Season with the ground coriander, cayenne and some salt and black pepper. Toss to mix and set aside.
  3. Toss the prawns in a bowl with a little salt and a drizzle of olive oil.
  4. Scatter the seaweed and rock salt in a large roasting tray. Lay the prawns on top and bake for 5 minutes, depending on the size of your prawns.
  5. Meanwhile, add the coriander to the salad and toss together.
  6. Remove the tray of prawns from the oven and place on a mat on the table. Eat straight away, using your hands. No time for cutlery, but provide bowls and forks for the salad, and finger bowls.
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