Rapunzel with fried prawns, raspberries and dressing

Ingredients for 4 servings:

• 300 g prawns (or black or white tiger prawns)
• Butter for frying
• 100 g raspberries, fresh or frozen
• 50 g pine nuts
• 1 tbsp mustard, hot
• 1 tsp honey
• 1 tsp Worcestershire sauce
• 1 tbsp butter
• 2 cl brandy or cognac
• 1 tbsp raspberry vinegar
• 1 tsp sugar
• 1 pinch of salt
• 1 pinch(s) of pepper
• 200 g lamb’s lettuce (Rapunzel) or other lettuce varieties such as arugula, iceberg lettuce, romaine lettuce

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Slowly melt the butter in a pan. Add the washed, deveined shrimp, or whatever you have available, and fry until pink. If you like, you can also add fresh garlic. Be careful with the heat, as garlic can quickly become bitter if cooked too high! Fry for just a few minutes, stirring constantly. Drain the liquid but keep it aside. Let everything cool. Wash the lamb’s lettuce thoroughly, tear it, and let it drain. Blend about 80 grams of the raspberries with mustard, honey, vinegar, Worcestershire sauce, sugar, salt, and pepper, then add the cognac or brandy. This should form a thick, smooth mixture. Let this dressing sit at room temperature for about 20 minutes. In the meantime, arrange the lamb’s lettuce nicely on plates. Place a few whole raspberries around the edge. Heat a pan until very hot and toast the pine nuts in it without fat. For a more savory dish, add the butter from the fried shrimp to the dressing, preferably with garlic. Briefly stir in with a whisk. Arrange the shrimp on the salad. Sprinkle with pine nuts. Season the dressing again to taste, adding more salt or honey if desired. Pour the dressing over the salad and shrimp just before serving. Other types of salad are also suitable. The dressing will have a somewhat strong smell during preparation. Let it sit for a while!