Prawn, Pink Peppercorn, Fennel and Citrus Salad
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.
20 cooked large prawns, peeled and deveined (leave fan-shaped tail attached)
2 medium size bulbs fennel
1 grapefruit, Belinda used a ruby grapefruit
4 fennel sprigs
- 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.
(yields approximately 370ml)
This is a useful dressing to also serve with grilled fish.
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
- 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.