Prawn, Pink Peppercorn, Fennel and Citrus Salad

Sold out
  • Prawn, Pink Peppercorn, Fennel and Citrus Salad

Prawn, Pink Peppercorn, Fennel and Citrus Salad

Description

(serves 4)

 

Many years ago Australian chef Belinda Jeffery demonstrated this dish as part of a class she took at our cooking school.  It is a zingy entrée or main course and an often requested recipe.

INGREDIENTS

20 cooked large prawns, peeled and deveined (leave fan-shaped tail attached)

 

Citrus Dressing

2 medium size bulbs fennel

3 oranges

1 grapefruit, Belinda used a ruby grapefruit  

4 fennel sprigs

METHOD

  • Toss prawns in a little of dressing of the Citrus Dressing
  • Slice fennel very, very thinly and toss with remaining dressing.
  • Remove zest from two oranges, making sure it is free of any white pith which will make it bitter.  Slice into very, very fine slivers.  Place zest into a pot of boiling water and blanch for two minutes, then tip into a sieve to drain.
  • Peel oranges and grapefruit over a bowl, to catch the juice, making sure no white pith remains.  With a sharp knife cut down between membranes to release segments into bowl.
  • Spoon a little fennel onto each plate, top with some citrus segments, followed by some prawns.  Repeat layers of fennel, citrus and prawns till you have a pretty pile.  Drizzle with dressing from fennel bowl over top of each stack.  Sprinkle with blanched orange zest and top with a feathery fennel sprig.

 

Citrus Dressing

(yields approximately 370ml)

This is a useful dressing to also serve with grilled fish.

 

INGREDIENTS

125ml (1/2 cup) fresh orange juice

1 tsp finely chopped fresh ginger

1 tsp light soy sauce

30ml (2 tbsp) lemon juice

1/2-1 tsp sesame oil

125ml (1/2 cup) light olive oil

1 tsp honey

1 tsp white wine vinegar

1 tsp pink peppercorns

salt and freshly ground black pepper ( to taste)

 

45ml-60ml (3-4 tbsp) strained fresh orange juice or lemon juice, or to taste

METHOD

  • Place orange juice in a very small pan, over a medium heat, and bring to the boil.  Let it bubble away till only a few tablespoons of concentrated juice is left.  Watch carefully because it can catch at the end.
  • Place remaining dressing ingredients in a bowl and whisk together.  Pour in hot orange juice and combine.  Taste and add a little more salt if required.  Aim for a good sweet and sour balance.  Add a little more orange or lemon juice if necessary.