Seared Felton's Marinated Prawn, Carrot, Almonds w/ Orange Dressing
Bright, fresh, and beautifully layered, this dish brings together succulent king prawns seasoned with Felton’s signature spices, paired with tender carrots, crisp shaved fennel, and vibrant orange segments. A silky chickpea–carrot purée anchors the plate, while a house‑made orange dressing adds citrusy depth. Finished with toasted almonds for crunch, it’s a balanced, elegant seafood salad that’s both refreshing and satisfying.
Ingredients for Salad – 2 portions
- 6 king prawns
- 1 tablespoon Felton Spices Original
- 8 baby green beans, blanched
- 1 tablespoon cooked chickpeas
- 60 g chickpea & carrot purée
- Carrots, cooked
- 1 raw carrot, cut into ribbons
- 40 g fennel, shaved
- 30 ml orange dressing
- 30 g sliced red onion
- 30 g orange segments
- Almond flakes, toasted
Orange Dressing
- Juice of 3 oranges, juiced & strained
- 1 teaspoon palm sugar
- 1 tablespoon red wine vinegar
- Extra virgin olive oil
- Salt & pepper
Method:
Put the orange juice and palm sugar into a saucepan and reduce to ¼.
Whisk in the extra virgin olive oil and vinegar.
Season with salt and pepper.
Chickpea Purée – 10 portions
- 300 g cooked chickpeas
- 100 g cooked carrot
- 3 g Felton Spices S*Lite
- 10 g tahini paste
- 15 ml extra virgin olive oil
- 10 ml lemon juice
- Salt & pepper
Method:
Blend all ingredients except olive oil.
Gradually pour in the olive oil.
Season with salt and pepper.
Presentation
- Season king prawns with Felton’s Spices Original and marinate for 5 minutes.
- Grill prawns until cooked; set aside.
- Add a spoonful of chickpea purée to the plate and smear.
- Mix all ingredients with orange dressing and arrange on top of the purée.
- Garnish with toasted almonds.
Recipe Curated by - Chef Dewa Wijaya (Resident Chef @ The Roundtree, Amagansett, NY)
