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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.

By Rodney Dunn
  • 30 mins preparation
  • 15 mins cooking plus soaking
  • Serves 6
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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.


  • 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


  • 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.
  • Author: Rodney Dunn