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prawn salad with red currant sauce

Prawn Salad with Red Currant Sauce

Prawn salad with red currant sauce on a bed of rocket, a light easy meal, perfect for a summer lunch.
Course Salads
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Calories 324kcal
Author Adina


  • 16 tiger prawns peeled and deveined
  • 2 tablespoons olive oil divided
  • some sweet paprika powder
  • 1 shallot
  • 7 oz red currants 200 g
  • 1 red chili
  • 4 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon corn starch
  • 1 tablespoon cassis liquor optional
  • 1 teaspoon honey or more to taste
  • two large handfuls arugula/ rocket
  • fine sea salt and freshly ground black pepper


  • Marinate prawns: Place the clean prawns in a bowl, add 1 tablespoon of olive oil, paprika, and some salt. Mix well with your hands and set aside until you are almost finished with the sauce.
  • Prepare: Chop the shallot very finely. Remove the stems from the red currants. Deseed (or not) the red chili and chop it very finely.
  • Red currant sauce: Heat the second tablespoon olive oil in a small saucepan. Cook the shallot on medium heat until translucent. Add the red currants, chili, sugar, 3 tablespoons water, and some salt. Bring to a boil, lower the heat and simmer for about 5 minutes. Pass the mixture through a sieve to remove the seeds of the currants and pour the sauce back into the pan.
  • Thicken: In a small bowl, mix the corn starch with very little water to form a paste. Bring the sauce back to boil and slowly whisk in the cornstarch mixture. Cook for another minute, then stir in the cassis liquor and the honey.
  • Salad: While the sauce is cooking, wash and dry the rocket and arrange it on four plates or a large platter.
  • Cook prawns: Heat a large non-stick pan on medium heat. Add the prawns and cook for 1 to 2 minutes on each side. Do not overcook. Place the prawns on top of the rocket and pour some of the red currant sauce all over.
  • Serve immediately with the remaining sauce and baguette.


Serving: 1/4 of the salad | Calories: 324kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 840mg | Fiber: 4g | Sugar: 20g