A classic Asian pairing, this prawn and celery salad is light and fresh, and takes no time to prepare. Buy only the freshest prawns for this recipe and cook them yourself at home for a far superior flavour.
- 1 small bunch celery, trimmed
- 2 tbsp shaoxing rice wine (see note)
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp caster sugar
- 500 g prawns, cooked and peeled (see note)
- 3-4 cm ginger, finely shredded
- snipped chives, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Thinly slice the celery on the diagonal into ½ cm pieces. Bring a large pot of water to the boil, add the celery and cook for 1–2 minutes or until just tender. Drain, refresh in cold water, drain again and dry on paper towel.
Combine the shaoxing, soy sauce, rice vinegar and sugar and stir until the sugar dissolves. Add the prawns and ginger and leave to marinate for 5 minutes. Add the celery and toss gently to combine.
Season to taste and garnish with chives.
• Shaoxing is Chinese cooking wine and is available at Asian grocers.
• If buying cooked peeled prawns you’ll need about 300 g.
Photography by Alan Benson