This salad was inspired by one Maxie and I dined on in Mallorca. It’s fresh, tangy and crunchy with little salty bursts of the fried capers.
The fried capers are salty with a crisp, grainy shell, great served as a snack with beer or martinis.
Spanish Prawn, Apple and Tomato Salad with Fried Capers
- 150g tomatoes (approx 2 large), finely diced
- 1 large (75g) apple, peeled and julienned
- 1 stick (75g) celery, finely sliced
- 500g prawns, shelled with tails left intact
- 1 large onion, diced into 5mm pieces
- 1/4 cup white vinegar
- 2 teaspoons sugar
- 1 tablespoon capers, rinsed and squeezed dry
- 2 teaspoons sumac
- 1 jar capers
- Oil for frying
Combine vinegar and sugar in a flat bowl and whisk until sugar dissolves. Add onion and toss to combine. Set aside in fridge for 30 minutes.
Steam prawns and set aside.
Combine tomatoes, onions and vinegar liquid, celery, apple, capers, fried capers, prawns and sumac and toss, serve chilled or at room temperature.
Heat oil to 1 cm deep in a frying pan until hot.
Combine capers and polenta in a bowl or zip lock bag and mix or shake well to thoroughly coat capers. Tip into a sieve to remove excess polenta, then add capers to hot oil. Fry for about 5 minutes, stirring occasionally, until deep golden brown.