Andrew McConnell: White cabbage, poached prawns and Kampot pepper


  • Serves 4 people

  • 20 ml dry white wine
  • Juice and finely grated rind of 1 lemon
  • 20 medium uncooked Crystal Bay prawns, peeled
  • 1 tbsp olive oil
  • Japanese dressing
  • 60 ml (¼ cup) Japanese mayonnaise
  • 1 tsp lemon juice
  • ½ tsp white wine vinegar
  • ½ tsp mustard powder
  • 60 ml (¼ cup) olive oil
  • ½ tsp wasabi oil (see note)
  • 500 gm white Chinese cabbage, heart only
  • 3 spring onions, thinly sliced into rounds
  • Coarsely cracked Kampot peppercorns (see note)
01   Bring 1 litre water and 2 tbsp salt to the boil in a large saucepan, add wine, lemon juice and rind, return to the boil, add prawns and stir gently until prawns are just cooked (1 minute). Drain prawns on absorbent paper and cool.
02   Cut each prawn into three pieces, dress with 1 tbsp olive oil and season to taste with salt.
03   For dressing, whisk mayonnaise, lemon juice, vinegar and mustard powder in a bowl, then, whisking continuously, add olive oil and wasabi oil in a slow steady stream. The dressing should be thick but pourable. Season to taste with salt.
04   Break white cabbage heart into individual leaves and arrange on a plate, scatter with chopped prawns and drizzle with 80ml dressing. Scatter with spring onion, season to taste with Kampot pepper and salt flakes and serve with extra dressing.
Note Wasabi oil is available from Asian grocers. Kampot peppercorns are available online from Herbie’s Spices. If unavailable, substitute coarsely cracked white peppercorns.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.
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