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When making salad dressing, first add 1-2 whole peeled cloves of garlic to the olive oil and allow to steep for about 15-20 minutes. Remove the garlic before you add vinegar to the garlic-flavoured olive oil that will not leave an aftertaste of garlic on your breath.


500 g prawn (or shrimp) tails
1 tablespoon Vegeta Mediterranean
Podravka ground black pepper
200 ml olive oil
50 ml brandy
100 ml white wine
200 g cherry tomatoes
150 g Podravka sweet corn
50 g rocket or other bitter salad leaves
50 ml wine vinegar
2 cloves garlic

We used



Preparation For this recipe you only need imagination!

Simple 4 Persons 30 min

  • 1 Shell and devein prawns or shrimp, or thaw if using frozen.
  • 2 Sprinkle with Vegeta Mediterranean and ground black pepper, drizzle with 100 ml olive oil and leave to marinate for 20 minutes.
  • 3 Heat a heavy-bottomed skillet and grill the prawns. Top with the brandy and ignite.
  • 4 When done with flambéing, add the white wine and sauté until the liquid is reduced.
  • 5 Cut each cherry tomato in two, and add the halved tomatoes to a salad bowl. Drain and add canned sweet corn, rocket or other bitter salad leaves, and toss.
  • 6 Add the prawns and drizzle with a simple dressing made of olive oil and a little wine vinegar. Add a pinch of salt if you like.


Serve immediately garnished with sliced lemon and mint leaves.