Spicy Prawn & Arugula Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:38 AM PST

Story Updated: Mar 31, 2008 at 11:38 AM PST

Ingredients

Spicy Prawn & Arugula Salad - 5/17/2002

6 Tiger prawns (21-25 count) 1/2 cup Arborio rice
1/2 cup semolina flour 1 Tbl. paprika
1/2 tsp. cayenne pepper 1/4 cup olive oil
1 tsp. lemon zest Juice of 1/2 lemon
6 oz. arugula leaves 4 cherry tomatoes or 1 roma tomato
Salt & pepper

Directions

Ground Arborio rice down to a powder. Mix with semolina flour, paprika, cayenne pepper and pinch of salt and pepper. Coat each prawn in the mixture.

Heat olive oil in a saute pan over medium high heat for 45 seconds. Add prawns to the hot oil (they will make a loup popping noise because of the rice.) Cook 1-2 minutes until golden brown on one side, then turn over to cook the other side.

In a mixing bowl, combine 2 tsp. olive oil with juice of half a lemon. Add sliced tomatoes and arugula. Toss well and add salt and pepper to taste.

Put salad on a plate, topped with hot prawns. Garnish with lemon zest. Serves 1.

Recipe from Jim VandeBerg, Altezzo Restaurant

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