Ingredients Jump to Instructions ↓

  1. 1 cup orange juice

  2. 1 cup peeled prawns

  3. 1/4 cup sugar

  4. 3 slices cleaned pineapple, cut into pieces

  5. 1 vanilla bean, split lengthwise

  6. 6 tablespoons Sherry vinegar

  7. 1 teaspoon vanilla sugar A few drops Worcestershire sauce

  8. 1/2 cup olive oil Salt and freshly ground black pepper

  9. 3/4 cup assorted lettuce

Instructions Jump to Ingredients ↑

  1. 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.


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