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Primo Estate
2 January 2014 | Primo Estate

Minted Prawn & Orange Salsa Recipe of the Month

Minted Prawn and Orange Salsa Recipe

This simple starter for four or light meal for two by Peter Howard was kindly shared with us by our friends at Selector Magazine. For more great receipe suggestions from Selector just click here.


24 Cooked, medium sized prawns, shell removed
2 tbsps Orange Juice
1 cup Washed, crisped, mint leaves
1 Orange, zest the skin then peel and skin the orange before dicing into even chunks
1 Small, sweet, green chilli, finely chopped
1 tsp Green Tabasco
1 1/2 tsps Sugar
2 tbsps JOSEPH Extra Virgin Olive Oil
8 Medium sized Cos lettuce leaves, crisped and chopped
1 1/4 cups Cashews, roasted, salted and chopped


Cook the prawns then tumble them together with the orange juice and mint leaves. Leave to marinade for 20 minutes.

For the salsa: mix the zest, diced orange segments, chilli, tabasco, sugar and JOSEPH Extra Virgin Olive Oil together and allow to sit for 10 minutes. Spread the chopped Cos lettuce on a serving plate, spoon on the salsa and top with the prawn, mint and orange juice mixture. Sprinkle the cashew nuts evenly over the dish and serve immediately with an accompanying glass of  JOSEPH d'Elena Pinot Grigio.


Patent Attorney's Gravatar
Patent Attorney
@ 05/02/2014 at 7:41 PM
Yum, I love anything with prawns so this is just perfect for me!

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