Home Away from Home:Quick Ginger Prawn Salad

Nestled behind a tall brick wall in the heart of Shoreditch in East London lies a graceful building that belies its original use. Built by Sir Robert Geffery in the early 18th century as almshouses for the Ironmongers’ Company, one can imagine the peaceful respite it provided after a hard life making iron cart wheels for the City of London. Today this elegant setting is the home of The Geffrye Museum of the Home, showcasing living rooms of “the middling sort” from the early 16th to the late 20th centuries.

The period rooms on show include wonderful details of everyday life while the buildings are surrounded by lush gardens and an award-winning herb garden that are a joy to visit in this built-up area of London. All sorts of activities are planned at the museum for families, children and school groups, and their website has an entire “Kids’ Zone” full of online fun and learning activities. Best yet, admission to the museum’s eleven period rooms and to the herb and period gardens is free.

The Geffrye restaurant offers coffees, teas, sandwiches, salads and hot dishes in a contemporary setting that nicely complements the exhibitions and gardens. We enjoyed a grilled prawn salad and a beef and ale pie which were the day’s specials. They were nicely prepared, tasty and good value.

Here is a quick and easy prawn recipe that reminds me of our meal at The Geffrye Museum of the Home.

Madame Thermomix’s Quick Ginger Prawn Salad
Serves 2

Ingredients
A 1/2 inch piece of fresh ginger, cut into 5-mm “coins” along the lines of the skin
1 Tbsp dark soy sauce
1 Tbsp runny honey
juice of half a lime
200 g raw peeled shrimp/prawns
salad leaves and salad ingredients of your choice
A dash of sesame oil, olive, sunflower or vegetable oil

Method

1. Drop the ginger “coins” onto the blades of your Thermomix running at Speed 6. Turn off immediately and scrape down the sides of the bowl with the spatula.
2. Add soy sauce, honey and lime juice and whisk together, 5 seconds/Speed 6. Set aside.
3. Prepare two bowls or plates of salad and reserve.
4. Heat a frying pan and add some oil.  Sauté your prawns just until they turn pink. Turn off the heat and quickly add the reserved sauce to coat the cooked prawns.
5. Divide the prawns between the two salads and pour the sauce over.

Serve with pitta bread made the fast and easy way in your Thermomix.

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Bon appétit !

The Geffrye Museum of the Home

Open Tuesday – Saturday 10am – 5pm; Sundays & Bank Holiday Mondays 12 – 5pm
Tel: 020 7739 9893

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