- serves 6 people
- preparation 20 minutes
- cooking 5 minutes
- difficulty Easy level
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
- Preheat the oven to 240°C.
- 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.
- 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.
- 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.
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