Prawn, celery heart and radish salad with boiled dressing

AT A GLANCE

  • Serves 6 people

Although this salad has several steps and stages, it's worth it: the wonderful textures and flavours make it a highlight of this menu. The dressing is a real gem which comes from a Southern recipe by Edna Lewis. It's super tangy and remains stable at room temperature.

  • 2 kipfler potatoes
  • For deep-frying: vegetable oil
  • 1 tsp coriander seeds, dry-roasted
  • 1 kg cooked medium king prawns, peeled, tail on
  • 2 celery hearts, thinly sliced lengthways
  • 1 Lebanese cucumber, thinly sliced lengthways on a mandolin
  • 1 Spanish onion, thinly sliced into rings on a mandolin
  • 6 radishes, thinly sliced on a mandolin
  • 1 cup (loosely packed) coriander
  •  
  • Boiled dressing
  • 125 ml (½ cup) cider vinegar
  • 2 egg yolks
  • 1 tsp caster sugar
  • 1 tsp hot English mustard
  • 1 tsp plain flour
  • 2 tsp melted butter
  • 2 tbsp double cream
01   For boiled dressing, bring vinegar to the boil in a small saucepan over high heat. Meanwhile whisk yolks, sugar, mustard and flour in a bowl, slowly whisk in hot vinegar, then return mixture to pan and stir over medium heat until dressing thickens (4-5 minutes). Remove from heat, whisk in melted butter and cream, then season to taste and set aside.
02   Cut potato into julienne with a mandolin and place in a bowl of cold water to remove starch (30 minutes).
03   Heat vegetable oil in a large deep saucepan or deep-fryer to 180C, drain potato and pat dry with absorbent paper. Deep-fry potato until golden (5-6 minutes; be careful as hot oil will spit), remove with a slotted spoon and drain on a tray lined with absorbent paper. Scatter with coriander seeds, season to taste with sea salt and toss to combine.
04   Combine prawns, celery, cucumber, onion, radish and half the coriander in a serving bowl, toss to combine then drizzle with boiled dressing. Scatter with straw potatoes and remaining coriander and serve.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2010

Dec 2010

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