Tiger prawns coated in a batter of parmesan, egg and fresh herbs and served with a baby gem salad and tomato salsa.
Beat the egg and parmesan together, pick the leaves from the parsley, basil and oregano and finely slice, keep separate. Chop the chives. Separate the baby gem leaves, wash and drain. Keep two leaves per person and finely slice the rest.
Cut the tomatoes into quarters, peel and finely dice the shallot. Mix the shallot, tomato and basil together with the olive oil and season with salt and pepper.
Mix the parsley, oregano and chives into the egg mix and then add the prawns. Put these onto a skewer if you have them.
Heat a large saucepan on a medium heat, when hot add the butter and sunflower oil. When hot add the coated prawns and cook for two minutes on each side, they should turn golden brown and crispy.
To plate. Put the two whole baby gem lettuce onto a plate, add the sliced lettuce and then top with the prawns, spoon the tomato sauce over and around the plate.
«Make sure the pan and oil is hot before cooking otherwise the batter will stick.»