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Prawn, celery heart and radish salad with boiled dressing

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.

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2010

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