Summer Prawn & Rocket Salad with Parsnip Crisps

November 01, 2016


A delicious salad for summer and Christmas BBQs! Juicy prawns in a lime mayonnaise with fresh rocket, avocado, coriander and a crisp topping of our favourite Proper Crisps Parsnip Chips!  This is a quick and easy salad that can be presented two ways: as an entree - in small ramekins or goblets (we used the CC Interiors Glass Vert Goblets for a stylish, summertime effect); or create a large platter style salad, as an accompaniment to the BBQ main course - everyone can help themselves.

Homemade Mayonnaise

1 egg

1 large teaspoon whole grain mustard

dash of worcestershire sauce

salt and pepper

light olive oil or grapeseed oil (about 1/2 cup)

Place the egg in a tall cylinder style jug or bowl. Add the mustard, worcestershire sauce, salt and pepper.  Use a moulinex to mix together and gradually add the oil in a steady, thin stream, while you are whizzing with the moulinex.  The egg and oil mixture should emulsify and create a thick mayonnaise. Add enough oil to reach the emulsifying stage and as much as desired to make it a thinner or thicker consistency. Cover and place in the fridge. This step can be prepared the day before.

Garlic & Chilli Prawns with Coriander

1.5-2 kg prawns (if they are frozen, thaw overnight in the fridge);

olive oil for the fry pan

1-2 garlic cloves, diced thinly

blob of butter

sprinkle of dried chilli (optional)

salt and pepper

handful of chopped coriander

  1. Add the olive oil to a heated fry pan. Once the oil is hot, add the garlic and chilli and saute until fragrant. Add the drained prawns and cook for 1-2 minutes, until they change colour.  Sprinkle over salt and pepper. Add the butter and gently saute - for about 30 seconds. Remove from heat. Add coriander. Cool.
  2. Add the juice of 1/2 - 1 lime to 1/4 - 1/2 cup of mayonnaise.
  3. Mix the lime mayonnaise through the prawn and coriander mixture. Cover and set aside in the fridge, until you are just about to serve the salad.


Rocket leaves

1 Capsicum chopped finely

1 Avocado, sliced thinly

Lime wedges

Coriander, chopped.

Proper Crisp Parsnip Chips

  1. Place the rocket on a large platter. Sprinkle over the capsicum and slices of avocado, add the prawn mixture to the centre of the platter. Scatter with more coriander and lime wedges. Add parsnip chips as a topping.
  2. Optional extra, add a light drizzle of your favourite dressing - balsamic dressing - to the salad greens before adding the lime mayonnaise prawns and parsnip crisps.
  3. If you are making this salad, as an entree, follow the same procedure in step one but add individual servings in goblets or individual plates.

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