Fast Recipes

Poached prawns with cucumber, chervil and lamb’s lettuce salad

Emma Knowles recipe for fast poached prawns with cucumber, chervil and lamb’s lettuce salad.

By Emma Knowles
  • Serves 4
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Poached prawns with cucumber, chervil and lamb’s lettuce salad
French cooks are renowned for composed salads that make the most of whatever is in season. This version makes for a super-fresh light lunch or dinner. We've used baby cucumbers here, but if they're unavailable, Lebanese cucumbers would work well, too.


  • 16 medium uncooked prawns
  • 200 ml dry white wine
  • 2 golden shallots, 1 coarsely chopped and 1 thinly sliced
  • ½ celery stalk, coarsely chopped
  • 3 thyme sprigs
  • 1 garlic clove, halved
  • 350 gm baby cucumbers, halved, coarsely chopped
  • 1½ tbsp white wine vinegar
  • 50 ml olive oil
  • Juice of ½ lemon, or to taste
  • To serve: baby lamb’s lettuce, watercress sprigs and chervil


  • 1
    Combine prawns, wine, chopped shallot, celery, thyme, garlic and 150ml water in a saucepan and bring to a simmer over medium-high heat. Remove from heat and stand to cook prawns through (5 minutes). Drain prawns (discard cooking liquid), peel, leaving tails intact, and devein.
  • 2
    Combine cucumber, sliced shallot and vinegar in a bowl and stand to infuse for 5 minutes. Add oil and lemon juice, season to taste and toss to combine, then add prawns and toss to coat. Arrange in layers on a platter, scatter with baby lamb’s lettuce, watercress and chervil and serve.