Australian Gourmet Traveller - (09)September 2020 (1)

Prawnandcelerysalad with

gingerdressing SERVES 4

20 uncookedprawns(900gm)

2 eggwhites,beatenlightly

40 gmdukkah

2 tspfinelygratedlimerind

60 ml(¼cup)limejuice

1 tbspgratedfreshginger

125 ml(½cup)extra-virgin

oliveoil

6 celerystalks(600gm),

trimmed,withleaves

attached

2 springonions,thinlysliced

1 largeorange(300gm),

peeledandsegmented

1 cup flat-leaf parsley leaves

1 Removeheadsfromprawns,

thenpeelanddevein,leaving

tailsintact.Tossprawnswith

eggwhitesina bowl.Place

dukkahona plateandcoat

eachprawn,leavingthetail

uncovered.Placeon a baking

paper-linedtray.

2 Placelimerindandjuice,

gingerand¼ cupoftheoil

ina screw-topjar.Shake well

andseasontotaste.

3 Reserveceleryleavesfrom

stalks.Shavecelerythinlyusing

a vegetable peeler. Combine

MIXITUP
Forextraflavour,addground
spicessuchascumin,coriander
orturmerictothedukkahmix.

.

US

P

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SP

EEDY .M

AK

E

TI

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REDNU

shavedcelery,springonion,

orangesegmentsandhalfthe

parsleyina bowl.Pourover

dressingandgentlytosstocoat.

4 Heatremainingoilina large

fryingpanovermediumheat.

Cookprawnsfor2 minutes

eachsideuntilgoldenand

cookedthrough.Drain.

5 Addprawnstosaladandtoss

gently.Drizzlesaladwithany

panjuices.Servetoppedwith

remainingdukkah,parsleyand

reserved young celery leaves.➤

Fast

GOURMET TRAVELLER 37