This seafood salad works with any shellfish – crab, scallops or lobster – or fish with firm white flesh. You can...Read more
This is a beautiful salad that has been on the menu at Spice Temple Sydney since it opened. As always, it relies heavily on the quality of your ingedients so make sure you buy the freshest prawns and vegetables. It makes a great starter to a shared meal…
Serves 2 to 4 as part of a shared banquet
300g cooked king prawns, peeled
3 long green chillies, seeds removed and finely diced
1/4 small knob ginger, peeled and finely chopped
1/2 bunch coriander, leaves picked and stems chopped roughly
Roasted and ground Sichuan pepper
Pinch sea salt
2t caster sugar
20ml rice wine vinegar
90ml spring onion oil (see below)
3 long green shallots, cut into 5cm batons
Spring Onion Oil
200ml vegetable oil
Small handful of long green onion tops, roughly chopped
To make the spring onion oil, combine the vegetable oil and long green shallot tops in a pot and place onto the stove. Heat slowly until the oil reaches 80°C, using a meat thermometer to test. Remove from the heat and blend the oil in a blender until well combined. Strain through muslin or a fine strainer. Shallot oil will keep in the fridge for up to 2 weeks.
Cut the prawns lengthways in half and set aside in a bowl.
In a mortar, pound the green chilli, ginger, coriander stems, a pinch of Sichuan pepper, sea salt and sugar to a paste with a pestle. Add the vinegar and shallot oil to form a dressing.
Add the coriander leaves and shallot stems to the prawns and pour over the dressing. Mix well, transfer to a plate and sprinkle over another pinch of Sichuan pepper.