Celeriac remoulade with King prawns

This is a wonderful, fresh and very simple dish which relies on the essence of seasonal produce. Celeriac is a winter root vegetable, which hangs on just long enough to accompany a handful of roasted prawns doused in sea salt and ground star anise.

Celeriac remoulade with King prawns Credit: Adam Liaw

• serves

  6

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 large bulb of celeriac
• 1 lemon, juiced
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 20 medium raw King prawns, peeled, intestinal tracts removed, tails intact
• 1 tsp ground star anise
• sea salt and black pepper, to taste
• 2 cups baby rocket
• 1 pink grapefruit, segmented

Chilling/freezing time: 20 minutes

Instructions

1. Preheat the oven to 240°C.
2. Peel the celeriac and slice into 5 mm–thick rounds. Slice into thin julienne strips and toss in the lemon juice to prevent it browning. Combine the celeriac with the mayonnaise and mustard, then refrigerate for 20 minutes.
3. Sprinkle the prawns with the ground star anise and salt and pepper. Place onto a baking tray and roast for 3 minutes or until just cooked through.
4. To serve, toss the prawns through the celeriac remoulade and scatter with the rocket leaves and grapefruit segments.

 

Photography by Adam Liaw.

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Cook's Notes

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.