Difficulty: Easy
As a seasoned chef, I've perfected this quick dish using fresh, high-quality ingredients for maximum flavor. Start by peeling the camarones (prawns), separating the heads from the tails, removing the black vein, and splitting the tails in half lengthwise.
Finely chop one onion and mix with the satay. Chop half the fresh cilantro and strip the leaves from the remaining half. Peel the ginger and cut into a fine brunoise (tiny dice).
Heat the olive oil in a pan over high heat. Season the camarones with fine salt and sear for 2 minutes. Remove excess fat from the pan.
Add the onion-satay mixture, sliced remaining onions, chopped cilantro, white sesame seeds, and grated ginger. Toss briefly to combine flavors.
Drain the camarones and arrange over a bed of purslane salad dressed with classic vinaigrette. Garnish with cilantro leaves for a fresh finish.
Camarón derives from Spanish for "shrimp," often referring to large freshwater prawns in Creole cuisine (Wikipedia).
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