Recipe of Ultimate Pan fried prawns (shrimps) asparagus and fennel salad

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Award-winning Pan fried prawns (shrimps) asparagus and fennel salad. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can cook Pan fried prawns (shrimps) asparagus and fennel salad using 12 ingredients and 3 steps. Here is how you can achieve that.

Made this for a date night for my wife other night! It was delicious and went perfectly with our white wine Australian sav blanc!

Ingredients and spices that need to be Get to make Pan fried prawns (shrimps) asparagus and fennel salad:

1. 250 g large green prawns
2. 200 g shaved fennel
3. 2 Handful mixed salad leaves
4. Bunch asparagus
5. 2 lemons
6. 1 tbsp chopped fennel fronds
7. 1 medium tomato diced
8. 4 Tbsp olive oil
9. 1/4 sliced Spanish onion
10. 1/2 tsp crushes garlic
11. 1/4 cup sliced cucumber
12. Salt and cracked pepper

Steps to make to make Pan fried prawns (shrimps) asparagus and fennel salad

1. In a hot fry pan, brown prawns with little oil. Add asparagus to cook. Season with salt & pepper, a squeeze half lemon, lemon zest and chopped fennel fronds. Take off heat to rest.
2. Dress salad cuts: Toss tomato, cucumber, onions, fennel fronds, with remaining lemon juice, salt pepper and olive oil.
3. On plate, make nest with salad leaves, then top with dressed salad cuts. Arrange cook prawns and asparagus over top. Drizzle more olive oil if desired.

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So that's going to wrap it up with this exceptional food Recipe of Award-winning Pan fried prawns (shrimps) asparagus and fennel salad. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!