Ingredients
- 1 teaspoon dijon mustard
- 3 tablespoon solive oil
- 1 teaspoon balsamic vinegar
- 1/2 lb tiger prawn tails, peeled and deveined
- 1 tablespoon olive oil
- 4 slice swhite bread, cut into small piece s
- 8.81 oz can ned corn, drained
- 2 peaches, cut into small piece s
- 10 sprigscilantro leaves, chopped
Instructions
- Prepare the vinaigrette by combining Dijon mustard, olive oil, and balsamic vinegar in a small bowl. Whisk well and set aside.
- Clean and pat the prawns dry with paper towels. Heat 1/2 tablespoon of olive oil in a stir fry pan over medium heat. Add the prawns and cook for 1 minute on each side, or until pink and cooked through. Transfer the prawns to a plate.
- In the same pan, heat the remaining olive oil over medium heat. Add the bread and sear each side for about 10 seconds, or until crispy and golden brown. Remove from the pan and set aside.
- Assemble the salad by combining sweet corn, prawns, peaches, and chopped cilantro in a bowl. Stir in the vinaigrette sauce and toss well with a spoon. Serve the salad topped with crumbled bread for the best flavor.
Tips
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