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Prawn, Anchovy Salad with Celery & Asian Pickles

Prawn, Anchovy Salad with Celery & Asian Pickles

Crunchy, fresh, sweet and sour – this is the perfect salad for starter. Break the crunchy cracker to pieces and use as the “spoon” for your salad. It’s fun and delicious.

STOCK LEVEL

CUT OFF TIME

NUMBER OF SERVES

Disclaimer: Our kitchen also processes ingredients with gluten, meat, nuts, egg and dairy.
Cost per head:$5.50
Total:$22.00
Prawn, Anchovy Salad with Celery & Asian Pickles

Cooking Time

5 Minutes

Prep Time

15 Minutes

Flavour Profiles

Sightly sweet and sour, nutty, bright, fresh

WHAT WE PROVIDE

Fried anchovies Black sesame rice crackers 1 cucumber Fish sauce dressing Garlic, chilli Mint and coriander Roasted peanuts, crushed Celery, carrot and daikon pickles Cooked prawn Fried shallot

FROM YOUR PANTRY

Oil to deep-fry (optional) – see method for cracker

EQUIPMENT

Standard kitchen tools

METHOD

1

Peel prawns and half them lengthwise. Rinse with water to clean.

2

Slice the cucumbers and chop the herbs. Finely chop garlic and chilli. Add to the fish sauce dressing.

3

Deep-fry the crackers. Alternatively, microwave the crackers in on high for 1-2 minutes, check every minute. The crackers will expand in the hot oil or in the microwavable bowl. They become crispy when cool down

4

In a bowl combine celery, pickle, cucumber and prawn.

5

Add half of the dressing to the bowl. Toss in the chopped herbs, fried onion and anchovies.

6

Transfer the salad to a serving plate. Enjoy it at room temperature with rice crackers