Serves four 

INGREDIENTS: 

• 4 raw jumbo prawns, peeled and deveined
• 1/3 cup vegetable oil
• 1 cup parmesan cheese, finely grated
• 3/4 cup goat cheese, crumbled
• 2 cup cherry or grape tomatoes, finely diced
• 1 cup pea shoots
• 3 tbsp olive oil
• juice of 1 lime
• salt and pepper to taste

METHOD:

1. Heat a non-stick frypan on a medium-high heat.
2. Pour in enough vegetable oil to coat the pan
3. Fry prawns with a pinch of salt for 5-6 minutes, until light pink and cooked through
4. Preheat oven to 200°C. Spray a non-stick baking tray with oil and cover with a sheet of baking paper
5. Create 4 small, evenly spaced mounds on tray with parmesan cheese and bake in oven for 8-10 minutes, until lightly golden. Set aside.
6. Mix lime juice, olive oil, salt and pepper together to form a vinaigrette.
7. In a bowl, gently toss tomatoes, pea shoots and goat cheese. Add vinaigrette.
8. Spoon salad evenly into four brandy glasses. Top each with one prawn and a parmesan wafer.

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