Prawn & Fennel Salad
A modern salad version of the retro Prawn Cocktail to add to your festive spread.
Product: Emeilla's Crustacean Sauce
Serves: 4-6
Effort: Easy
Prep 50mins
Ingredients
- 2 medium fennel bulbs, trimmed
- 1 lemon, juiced
- 150ml Emilia’s crustacean sauce
- 1/4 cup mint leaves, shredded
- 3 avocados, halved & sliced
- 2 cos lettuce, washed & dried
- 4 green shallots, thinly sliced
- 3 Lebanese cucumbers, peeled into ribbons
- 1 bunch radish, washed, thinly sliced
- 1.5kg cooked medium prawns, peeled and deveined
- 1/4 cup pistachio kernels, toasted, chopped
- Extra virgin olive oil and lemon wedges, to serve
Instructions
- Use a sharp knife to thinly slice the fennel before placing into a large bowl. Pour over the lemon juice, season with salt and pepper. Stir to coat. Cover and refrigerate for 30 minutes. Reserve some fennel fronds for garnish.
- While the fennel is marinading, peel & devein your prawns.
- Drain the fennel. Gently combine the fennel, cucumber ribbons, mint and radish together in a bowl.
- Mix the prawns together with the crustacean sauce.
- Place the cos leaves on a platter. Spread the fennel salad over the leaves before topping with the prawns.
- Place the sliced avocado halves around the prawns with lemon wedges.
- Drizzle with a little olive oil & sprinkle with the pistachios, spring onions & fennel fronds to garnish.
Tip
- Prawns can be peeled and deveined 24 hours in advance. Make sure they are kept refrigerated
- until needed to stay fresh.
- Add mango slices for a fruity twist.
- Serve salad in a wreath shape for a festive showstopper.
