Oven Roasted Prawns with Celeriac Remoulade
This is wonderful, fresh and very simple dish relying on the essence of seasonal produce. Celeriac is a winter root vegetable, which hangs on just long enough to accompany a handful of roasted prawns doused in sea salt and ground star anise.
INGREDIENTS
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1 large bulb of celeriac
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Juice of 1 lemon
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3 tbs mayonnaise
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1 tbs Dijon mustard
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20 medium sized green prawns/shrimp
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1 tsp ground star anise
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Sea salt and cracked black pepper
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2 cups rocket/arugula
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1 pink grapefruit, segmented
METHOD
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Peel the skin from the celeriac bulb and then slice into ½ cm rounds. Slice into thin julienne strips and toss in lemon juice to prevent browning. Combine the celeriac with the mayonnaise and mustard, mix well and allow to sit for 20 minutes in the refrigerator.
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Peel the prawns, removing the head and outer shell but leaving the tail intact. Sprinkle the prawns with the ground star anise, salt and pepper, place onto a tray and into a fierce oven (240°C/465°F) until cooked through, approximately 3 minutes.
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To serve, toss the prawns through the celeriac remoulade and scatter with the rocket leaves and grapefruit segments.
Recipe by Chef Jason Roberts, check out his Instagram here
Styling by Kayla Cameron. Visit her site here & Instagram here.
Photography by Bonnie Coumbe. See her site here & Instagram here.
