Inverted prawn salad – for proper blokes
If you think that salads are for girls only, then try this and think again. Ok it still has some leaves in it, but the proportions have been “inverted” as it were to turn it into a great bowl of finger food that still looks like a salad. In this case, I’ve used left-over shrimp as the base ingredient.
The (raw, defrosted) prawns need to be shelled, then slit down the back. You’ll need at least a dozen big prawns to satisfy two people, a bit less maybe if you’re on your own. Make sure you wash your hands, even if you are a bloke 
Next, bung a little cup of sour cream or natural yogurt into a bowl and add some powdered spices. My suggestion: salt, cayenne, laos and garlic at the very least. Mix in the shelled prawns and leave for 20 minutes. Put it back into the fridge if you’re gonna leave it for longer.
While you’re waiting, put one or two rolls of bake-off bread in the oven to crisp up. Alternatively, you could make some toast the Italian way by slicing some bread, rubbing it with oil or butter and grilling that in a hot pan. Cut the bread into strips.
Now heat up a griddle pan with some oil and/or butter and fry the shrimp for about 6 minutes (depending on their size). Make sure you’ve shaken off the excess sour cream marinade and turn them over regularly. When ready, let them cool a bit in a nice little bowl.
Now add your strips of bread and a little handful of greens. The picture is showing some field lettuce and chives. Put the greens on top of the shrimp/prawns so it looks like there’s a lot of them. No need for dressing if you’ve left the shrimp a bit greasy.
Add some extra seasoning if needed, like paprika and rock salt and dip in. No need to use a fork eh…. After all, this is a proper blokes’ salad.
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