Two-way Carrot Salad

Two-way Carrot Salad and Buttered Prawns Recipe

Serves 8

Ingredients

  • _11804815 prawns per person, deveined and de-headed
  • 8 purple carrots
  • 2 bulbs baby fennel
  • 7 fermented carrots
  • 30ml wild rice
  • 500ml vegetable oil
  • bay leaf powder
  • salt and pepper
  • lemon
  • olive oil

For the fermented carrots

  • 500g well washed baby carrots
  • 9tbs coarse salt
  • thumb-size piece of ginger
  • 2 litres water
  • 125ml whey (hang 500g yoghurt in muslin in the fridge and collect the whey, use the curd to make labne)

 For the carrot purée

  • 500g carrots, chopped
  • 5ml coriander seeds
  • 5ml fennel seeds
  • 15ml butter
  • small pinch of sugar

Method

  1. To make the fermented carrots, place all the ingredients in a container (a large glass jar works well). Cover the opening with cheesecloth and leave at room temperature for 7-10 days. Then store in the fridge until needed.
  2. Make the carrot purée, by placing all the ingredients in a foil envelope. Seal and bake in 160°C oven until tender, about 2 hours. Purée and season to taste. Place in a piping bag.
  3. Heat vegetable oil, add rice and cook till puffed. Drain very quickly as rice can burn easily. Cook prawns on a ridge grill pan or grill on the coals. Season with salt, pepper and squeeze of lemon. Remove from heat.
  4. To serve, pipe carrot purée from portion bag onto plate off centre. Using a spoon drag the purée to create a teardrop shape. Shave fennel, and mix with baby and fermented carrots, season and dress with lemon and olive oil. Arrange on a plate with prawns and finish by sprinkling over some rice and dusting with bay leaf powder. 

Wine suggestion: Môreson Solitaire

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