Prawns

Prawns with buttermilk dressing and celery salad

Name: Prawns with buttermilk dressing and celery salad
Yield: 4
Ingredients: 60ml olive oil; 3 garlic cloves, crushed; Finely grated zest and juice of 1 lemon, plus lemon wedges to serve; 24 large green prawns, peeled, tails intact; 60ml buttermilk; 1 tsp Dijon mustard; 20.00 ml white wine vinegar; 20.00 ml finely chopped chives; 2 sticks celery and 1 cup celery leaves; 1 fennel bulb; 1 bunch mint, leaves picked

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 24, 2016

Prawns. Barbie. Need we say more?

1⁄4 cup (60ml) extra virgin olive oil
3 garlic cloves, crushed
Finely grated zest and juice of 1 lemon, plus lemon wedges to serve
24 large green prawns, peeled, tails intact
1⁄4 cup (60ml) buttermilk
1 tsp Dijon mustard
1 tbs white wine vinegar
1 tbs finely chopped chives
2 sticks celery and 1 cup celery leaves
1 fennel bulb
1 bunch mint, leaves picked

Method

1.

Preheat chargrill or barbecue over high heat. Combine 2 tbs olive oil, garlic, lemon zest and brush over the prawns. Set aside to marinate for 15 minutes.
2.

Combine buttermilk, mustard, vinegar, remaining olive oil, chives and season. To make the celery salad, use a vegetable peeler to cut the celery into long strips.
3.

Thinly slice the fennel and toss with lemon juice to stop it discolouring. Combine the fennel, celery, celery leaves and mint.
4.

Cook prawns on the barbecue for 4-5 minutes until charred and cooked through. Serve with buttermilk dressing, celery salad and lemon wedges.