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Warm Prawn Salad with Curry Sabayon Recipe
Warm Prawn Salad with Curry Sabayon
Benoît Sinthon, Il Gallo d'Oro, Madère
Benoît Sinthon, Il Gallo d'Oro, Madère
Flavors of Madeira
Total time: 15 to 30 minutes

Prep. time: 15-20 minutes
Cooking time: Under 10 minutes

Difficulty: Easy
For 4 servings

- 2 egg yolks
- 50 ml (3 tbsp.) crab or shellfish stock
- 5 g (1 tsp.) Madras curry powder
- 100 g (3 1/2 oz.) heavy cream, whipped

- 100 g (3 1/2 oz.) mesclun (mixed greens)
- 20 cress leaves
- 20 endive leaves
- 20 sprigs of chervil

- Mediterranean prawns (gambas), 2 per person
- 150 g (5 oz.) mesclun, julienned
- 50 g (2 oz.) crushed tomatoes
- 20 g (2 tbsp.) chopped parsley
- 20 g (2 tbsp.) chopped chives
- 20 g (4 tsp.) Shrimp cocktail sauce
- 200 g (7 oz.) cooked rock lobster tails
- 75 ml (5 tbsp.) olive oil
- 25 ml (5 tsp.) lemon juice

 Making the sabayon

  1. In the upper part of a double boiler (bain marie) set over simmering water, whisk together the egg yolks, consommé and curry powder until the mixture is smooth and thick; let cool;
  2. fold in the whipped cream; set aside in the refrigerator.

Preparing the prawns

  1. Shell the prawns;
  2. sauté them with the olive oil and lemon juice; remove from the pan once they have changed colour;
  3. immediately run under cold water to stop the cooking;
  4. in a bowl, combine the prawns, julienned mesclun, tomato, parsley, chives, cocktail sauce and sliced rock lobster tail meat.


  1. Arrange the mesclun attractively on individual plates; garnish with the cress, endive and chervil;
  2. place some of the prawn mixture in the centre of each salad;
  3. top with a few spoonfuls of the curry sabayon.
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