Friday, 14 July 2017 11:51 AM BST
Recipes from Wimbledon: White balsamic and sweet chilli tiger prawns

White balsamic and sweet chilli tiger prawns, curly kale and heritage carrot salad

Salad ingredients:
½ red pepper, remove seeds and cut into fine strips
½ yellow pepper, remove seeds and cut into fine strips
80g white heritage carrots, wash, peel and grate
50g purple heritage carrots, wash, peel and grate
100g carrots, wash, peel and grate
50g yellow carrots, wash, peel and grate
50g soya beans, defrosted and shelled
50g curly kale, pick, wash and dry

Marinade for tiger prawns:
15 pieces raw large tiger prawns, fresh or frozen
½ tsp salt
¼ tsp cracked black pepper
1 tsp rapeseed oil
2 tsp sweet chilli sauce
1 inch fresh ginger, peeled and grated
1 tsp sesame oil

Ginger dressing:
2 tsp ginger, peeled and grated
1 ½ tbsp golden rapeseed oil
2 tsp white balsamic vinegar
½ tsp sea salt
¼ tsp cracked black pepper 
3 ½ tbsp chilli sauce

Cooking time: 30 minutes, plus time to defrost if necessary    Serves: 5

Method
Ginger dressing:
1. Add the grated ginger to other ingredients and mix.

Marinade prawns:
1. If you are using frozen prawns, defrost them overnight in the fridge. Mix the grated ginger with the sweet chilli sauce, add raw prawns to the marinade and leave for 15 minutes. Then pan fry in a hot frying pan until cooked, season and remove the prawns from the pan and pour over the sesame oil and leave to cool.

Salad:
1. Mix the peppers, grated carrots and soya beans together with the ginger dressing.

Kale crisps:
1. Pick the kale and wash it, add some oil, salt and pepper, place in the oven at 160C (320F, Gas 3) for 5-10 minutes until crispy. Let cool.

Assemble:
1. Place carrot salad on the plate, put three tiger prawns on top of the salad.
2. Garnish with the kale and drizzle some of the dressing around the plate.

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