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)
- 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
- 1For 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.
- 2Cut potato into julienne with a mandolin and place in a bowl of cold water to remove starch (30 minutes).
- 3Heat 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.
- 4Combine 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.