Name: Prawn, celery heart and radish salad with boiled dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 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 coriander (loosely packed); Boiled dressing; 125 ml cider vinegar (½ cup); 2 egg yolks; 1 tsp caster sugar; 1 tsp hot English mustard; 1 tsp plain flour; 2 tsp melted butter; 2 tbsp double cream

Prawn, celery heart and radish salad with boiled dressing

Australian Gourmet Traveller seafood salad recipe for prawn, celery heart and radish salad with boiled dressing.

Serves 6

Prep

30M

Cook

15M

Total

45M

Skip to Recipe

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.

Ingredients

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 coriander (loosely packed)

Boiled dressing

125 ml cider vinegar (½ cup)

2 egg yolks

1 tsp caster sugar

1 tsp hot English mustard

1 tsp plain flour

2 tsp melted butter

2 tbsp double cream

Method

Main

1.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.

2.Cut potato into julienne with a mandolin and place in a bowl of cold water to remove starch (30 minutes).

3.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.

4.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.

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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