- ½ mooli, peeled and grated
- 1 tomato, seeds removed, finely chopped
- ½ lemon, juice only
- 1 lime, juice only
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 2 large prawns, peeled, deveined and butterflied
- Place the mooli and tomato into a bowl and add the lemon and lime juice and one tablespoon of olive oil. Season, to taste, with salt and freshly ground black pepper and mix well.
- Drizzle the prawns with the remaining olive oil. Heat a frying pan and fry the prawns for 2-3 minutes, or until pink and completely cooked through.
- To serve, place the salad onto a plate and top with the prawns.