- Level: Intermediate
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 2 to 4 servings
Ingredients
1 cup orange juice
1 cup peeled prawns
1/4 cup sugar
3 slices cleaned pineapple, cut into pieces
1 vanilla bean, split lengthwise
6 tablespoons Sherry vinegar
1 teaspoon vanilla sugar
A few drops Worcestershire sauce
1/2 cup olive oil
Salt and freshly ground black pepper
3/4 cup assorted lettuce
Directions
- Bring the orange juice to a simmer in a saucepan. Add the prawns and cook just until the prawns are cooked through, about 3 minutes. Drain the prawns, reserving the orange juice.
- In a saute pan, add 1/4 cup of the sugar and the pineapple and cook over high heat for 30 seconds. Add the reserved orange juice and vanilla bean and cook for 3 minutes, until sugar is dissolved. Remove from the heat and let steep while you prepare the vinaigrette.
- Whisk together the sherry vinegar, vanilla sugar, and Worcestershire sauce. Add in 2 tablespoons of the pineapple liquid. Slowly whisk in the olive oil. Season, to taste, with salt and pepper.
- Place the greens on a platter. Remove the pineapple from the liquid and place on the greens. Top with the poached prawns. Drizzle with the vinaigrette.
