Wild prawn salad with citrus and avocado emulsion

Prep time 30 mins
Cooking Time 6 mins
Serves 8
Scott Gooding portrait

Recipe By

Scott Gooding

Prawn
  • 500 g MSC certified sustainable prawns (look for the blue fish tick)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 250 g mayonnaise (see below)
  • 4 avocados
  • 60 ml lime juice
  • 2 corn cobs
  • 5 large tomatoes, pulp removed and diced
  • 1/2 iceberg lettuce, finely shredded
  • 1/4 cup fresh coriander leaves
  • micro herbs (optional)
  • sea salt 
  • black pepper
  • 2 limes, halved

For the coriander mayonnaise

  • 200 ml olive oil
  • 200 ml avocado oil
  • 2 teaspoons Dijon mustard
  • 4 free range egg yolks
  • 45 ml lime juice
  • 1/4 cup fresh coriander leaves
  • sea salt
  • black pepper

nb use store-bought mayonnaise if you’d prefer


When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Heat some salted water in a small saucepan. Cut corn cobs in half and add to water. Reduce heat to a simmer and cook for 10-12 minutes. Remove from the water, drain and set aside.
  2. De-seed the tomatoes and chop - set aside.
  3. Thinly shred the iceberg lettuce - set aside.
  4. Remove the corn kernels from the cobs - set aside.
  5. Using a blender, combine the avocados, lime juice and seasoning in a jug. Blitz until smooth. Set aside in the fridge, in a bowl covered with cling wrap touching the top of the avocado.
  6. Combine all the ingredients for the mayonnaise apart from the oils in a jug or blender. Blitz for 10 seconds before slowly adding the oils while continuing to blend. Once all the oil has been added or when it becomes a mayo consistency you like, remove from the jug or blender and set aside.
  7. Remove the shells of the prawns. Add the oil and butter to a large saucepan on medium/high heat. Add the prawns and cook for 2-3 minutes on each side or until cooked through.
  8. Remove from the pan and allow to cool down. Once cooled, chop the prawns and combine with mayonnaise.
  9. Assemble the stacks in eight parfait glasses with the avocado emulsion on the bottom, followed by the diced tomatoes, corn kernels, and lettuce. Top with the prawns in mayo and micro herbs.

Serving suggestion

Layer the prawn salad as follows:

  • Bottom layer - avocado emulsion
  • 2nd layer - diced tomatoes
  • 3rd layer - corn kernels
  • 4th layer - shredded iceberg
  • Top layer - chopped prawns in mayo
  • Garnish - micro herbs

 

Ingredients

Method

  • 500 g MSC certified sustainable prawns (look for the blue fish tick)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 250 g mayonnaise (see below)
  • 4 avocados
  • 60 ml lime juice
  • 2 corn cobs
  • 5 large tomatoes, pulp removed and diced
  • 1/2 iceberg lettuce, finely shredded
  • 1/4 cup fresh coriander leaves
  • micro herbs (optional)
  • sea salt 
  • black pepper
  • 2 limes, halved

For the coriander mayonnaise

  • 200 ml olive oil
  • 200 ml avocado oil
  • 2 teaspoons Dijon mustard
  • 4 free range egg yolks
  • 45 ml lime juice
  • 1/4 cup fresh coriander leaves
  • sea salt
  • black pepper

nb use store-bought mayonnaise if you’d prefer


When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Heat some salted water in a small saucepan. Cut corn cobs in half and add to water. Reduce heat to a simmer and cook for 10-12 minutes. Remove from the water, drain and set aside.
  2. De-seed the tomatoes and chop - set aside.
  3. Thinly shred the iceberg lettuce - set aside.
  4. Remove the corn kernels from the cobs - set aside.
  5. Using a blender, combine the avocados, lime juice and seasoning in a jug. Blitz until smooth. Set aside in the fridge, in a bowl covered with cling wrap touching the top of the avocado.
  6. Combine all the ingredients for the mayonnaise apart from the oils in a jug or blender. Blitz for 10 seconds before slowly adding the oils while continuing to blend. Once all the oil has been added or when it becomes a mayo consistency you like, remove from the jug or blender and set aside.
  7. Remove the shells of the prawns. Add the oil and butter to a large saucepan on medium/high heat. Add the prawns and cook for 2-3 minutes on each side or until cooked through.
  8. Remove from the pan and allow to cool down. Once cooled, chop the prawns and combine with mayonnaise.
  9. Assemble the stacks in eight parfait glasses with the avocado emulsion on the bottom, followed by the diced tomatoes, corn kernels, and lettuce. Top with the prawns in mayo and micro herbs.

Serving suggestion

Layer the prawn salad as follows:

  • Bottom layer - avocado emulsion
  • 2nd layer - diced tomatoes
  • 3rd layer - corn kernels
  • 4th layer - shredded iceberg
  • Top layer - chopped prawns in mayo
  • Garnish - micro herbs

 

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Wild prawn salad with citrus and avocado emulsion

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