Two-way Carrot Salad

Two-way Carrot Salad and Buttered Prawns
Serves 8


  • _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

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)

 Carrot Purée

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


  • IMG_2552To 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.
  • 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.
  • 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.
  • 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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