Shrimp Salad - James Martin Chef

Ingredients

• 16 large shrimp, shelled
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• 2 leeks, julienned
• 300g rocket
• 2 tbsp olive oil
• 2 tsp truffle oil
• 1 tbsp yuzu
• 50g Parmesan, cut into small chunks
• 2 tbsp dried miso powder
• Put the shrimp into a hot fry pan with the vegetable oil and fry for a couple of minutes until pink and slightly charred.
• For the salad deep fry the leeks at 160°C until crisp. Drain and set to one side.
• Whisk the oils, yuzu and miso together and spoon over the rocket. Top with leeks and chunks of Parmesan and mix well.
• To serve, pile the salad up and place the prawn alongside. Drizzle with olive oil if desired.