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| Main Ingredients | Iceberg Lettuce, Romaine Lettuce |
| Cuisine | American |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Sour |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 1 medium iceberg lettuce bunch
- 1 romaine lettuce bunch
- 1 green leaf lettuce bunch
- 8 jumbo prawns, peeled and deveined
- Salt to taste
- 7-8 black peppercorns, crushed
- 2 tablespoons sesame seeds (til),toasted
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons virgin olive oil
- 1 teaspoon mustard paste
Method
- Wash the lettuce leaves and drain well. Season the prawns with salt and crushed peppercorns and coat generously with the sesame seeds. Heat a non-stick frying pan. Gently cook the prawns, turning them from time to time, till golden on both sides.
- Make the dressing by mixing all the ingredients together in a small bowl. Tear the lettuce roughly and add to the prawns. Pour the dressing over and serve immediately.
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