Ingredients

• 400 g - prawns, medium size.
• 2 tbsp - groundnut oil.
• 25 g - tomato puree.
• 100 g - capsicum.
• 100 g - onion.
• For the Dressing:
• 5 tbsp - lemon juice.
• 3 tbsp - mustard oil.
• 3 tbsp - pickle masala.
• For the Garnishing:
• 1 lemon.
• 2 tomatoes, medium size.
• 2 green chillies.
• 2 tbsp - coriander leaves.

How to Make Prawn Salad with mustard oil seasoning

• Shell prawns, de-vein, wash and pat dry.
• Remove stems, wash, cut capsicum into halves, deseed and make ½ dices.
• Peel, wash and cut onions into ½ dices.
• For the dressing:
• Mix lemon juice and mustard oil with pickle masala.
• Adjust the seasoning.
• For the garnishing:
• Wash and cut lemons and tomatoes into wedges.
• Remove stems, wash, slit and deseed green chillies.
• Clean, wash and chop coriander.
• Heat oil in a wok, add prawns and saute over medium heat for 3-4 mins.
• Add tomato puree and stir for a minute. Remove and cool.
• Then add the diced vegetables, toss and refrigerate.
• Transfer prawns to a salad bowl, pour on the dressing and mix gently with a wooden fork. Garnish with lemons, tomatoes and green chillies.
• Sprinkle coriander on top. Serve chilled.