Solo: Louisiana Prawn, Fritter and Pea Salad

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Solo: Louisiana Prawn, Fritter and Pea Salad

Saucy spiced southern style shelled prawns with a homely twist of fritters, finished off with a refreshing pea and feta salad.

Ingredients to serve 1

  • 125g x Prawns - shelled or left whole
  • 50ml x DD Louisiana Base
  • 33g x DD Fritter Mix
  • ¼ tin x Sweetcorn
  • 50g x Peas
  • 50g x Green Beans - stem end trimmed
  • 10g x Rocket - long or thick stems removed
  • 2 x Baby Radish - thinly sliced or grated
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • ½ x Eggs - whisked (from your pantry)
  • 10g x Butter (from your pantry)
  • Spray and Cook - Optional (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". bring a large saucepan of salted water to the boil for use in Step 1. Mix together your DailyDish Fritter batter along with your egg and corn puree and allow to stand for use in Step 2.

Washing Instruction

Wash your hands, green beans, baby radishes and carrots well. Rinse your rocket thoroughly and drain on paper towel.

Gino's Tip

Your prawns can be shelled before hand or left as is, its up to you how you enjoy them.

Step 1 - Pea Salad Base

Once your water has come to the boil cook your peas for 2-3 minutes, remove with a slotted spoon and shock in your ice water. Proceed to cook your green beans for 5-6 minutes and proceed to shock in your ice water. In the meanwhile in a large mixing bowl mix your wild rocket, thinly sliced/grated baby radish and julienne/shaved carrots together. Once your peas and green beans have cooled drain through a colander and add them to your large mixing bowl. Clingfilm for use later.

Step 2 - Corn Fritters

Heat a large frying pan medium heat and add a few glugs of olive oil. Once your pan is warm, add heaped spoons of corn fritter batter. Make sure your dollops are evenly spaced from one another so they don't form one big fritter. Cook until golden brown, about 2-3 minutes each side. Take your time and fry your fritters in batches, wiping the pan and adding more oil or spray and cook as you see fit. As you get used to it, the process will speed up - drain them on paper towel once done. You can tear or slice them once they have cooled.

Step 3 - Louisiana Prawns

Give your large frying pan a quick clean and place it back on the stove over a med-high heat, add a drizzling of olive oil and your butter and once your pan is hot, fry your prawns for 2-3 minutes. Proceed to add your DailyDish Louisiana Base and cook for 2-3 minutes until your sauce has heated through and your prawns are cooked through, taste and season if need be with salt and pepper.

To serve

Remove your prawns from the sauce and whisk in some olive oil to create a saucy dressing, use some of this to toss over your pea salad base along with salt and pepper to taste. Divide your salad amongst your servings, top with your torn corn fritters and Louisana prawns. Enjoy!