Fennel lime sumac prawn on Russian salad

This dish is summer itself.  Rich juicy king prawn in sweet citrus spice, on a tipsy salad of vegetables.  The spice powder for the prawns I learnt of Greg Malouf – Melbourne’s Middle Eastern maestro of cuisine – when we used to do our Sunday Arabesque banquets together at Stones of the Yarra Valley.  Greg is now off sharing his cooking talent with the world and I am totally absorbed in all things sous vide.

For the Prawns

8 as an entree        16/20 Prawn cutlets
¼ tsp                        Fennel seed, toasted
1                                  lime zest only, grated and dried
¼ tsp                        Sumac
Salt to taste

Fennel, lime, sumac prawn
Fennel, lime, sumac prawn

For the Salad

3                       Kiphler, peeled and sliced
3                       Baby carrot peeled and sliced
50 gm             Peas blanched and refreshed
2                       Marinate artichoke hearts
2 tsp                Pure olive oil
Salt to taste

Slicing the sous vide potatoes
Slicing the sous vide potatoes

For the Mayonnaise dressing

½ clove            Garlic mashed to a paste with salt
2                           Yolks 1 tablespoons Dijon mustard
250ml                Sunflower oil
20 mls               Gray Goose vodka
1 sprig                Dill, finely chopped
1 sprig                Tarragon, leaves only, finely chopped

Baby carrots sous vide
Baby carrots sous vide

Devein the prawns and set aside in the fridge.  In a mortar and pestle or spice mill grind the fennel, lime zest and sumac to a powder, season to taste and rub gently in to the prawns.  Seal in a vacuum pouch with a teaspoon of extra virgin olive oil on medium.  Cook for thirty minutes at 56°C using your Polyscience immersion circulator. For the salad seal the potato in a vacuum pouch with salt and oil, and the carrot in a separate vacuum pouch with sugar, salt and oil to taste.  Cook for sixty minutes at 85°C using your Polyscience immersion circulator. Whisk the garlic, yolks and mustard until light.  Continually whisk whilst adding the oil in a thin stream to produce a thick mayonnaise.  Stir the vodka in to the mayonnaise , add the herbs in at the last minute and season to taste. Toss all salad ingredients with dressing and serve topped with prawns.

Fennel, Lime, Sumac prawns on Russian salad
Fennel, Lime, Sumac prawns on Russian salad

Leave a Reply

More from the blog...