We have returned to the delicious Vannamei prawns this week (farmed in Lincolnshire using recycled water systems and renewable energy; supplied to us by New Wave), this succulent delicious shellfish is a favourite in the run up to Christmas and these are particularly good for so many reasons.
So what better way to start a meal with family and friends in the festive season, with all the flavours of the winter kitchen garden: bitter endive and watercress, fragrant fennel, crisp sprout leaves - yes really - and aromatic herbs with a sharp crème fraiche dressing nutty with walnut oil. Not only a show-stopping starter but a perfect dish for a fresh seasonal lunch too.
- 12 king prawns, de-veined & left whole.
- 10-12 Brussel sprouts
- 2 heads of fennel
- 1-2 heads of Belgian endive
- ½ small white cabbage
- 1 small bunch of watercress
- 1 bunch of chives, roughly chopped
- 1 bunch of dill, roughly chopped
- ½ lemon
For the dressing:
- 1 tbsp honey
- 1 tsp Dijon mustard
- 30 ml Chardonnay vinegar
- 110ml extra virgin olive oil
- 1 tbsp walnut oil
- 1 tbsp crème fraiche
- 1 small clove of garlic, crushed
- Cook the prawns in plenty of boiling salted water for approx 5 minutes. Refresh in ice cold water, drain, remove the heads and peel, set aside.
- Separate the Brussel leaves and endive. Finely slice the white cabbage into thin ribbons. Cut off the base of the fennel bulbs, remove the tough outer layer, then slice very finely. Place in a bowl.
- Make the dressing. Place the mustard, honey, vinegar, garlic, crème fraiche, seasoning, walnut oil in a small bowl. Whisk to combine, then continue whisking & incorporate the remaining olive oil. Adjust seasoning
- Season the slaw, drizzle over the lemon juice, add the herbs and enough dressing to coat, with your hands gently toss and serve with the prawns.