Bloody Mary Prawns with Celeriac Salad

For Salad:

  • 1 Celeriac Peeled into ribbons
  • Handful of parsley
  • Handful of Capers
  • 4 or 5 gherkins sliced
  • Tbsp. yoghurt
  • Tsp. Dijon mustard
  • 2 tbsp. olive oil
  • 2 tbsp. white wine vinegar
  • Salt & Pepper

For Bloody Mary Prawns:

  • 3 tbsp. olive oil
  •  1 shallot
  • 1 fat garlic clove, thinly sliced
  • ½ tsp Celery seeds
  • 14-16 large raw king prawn, heads removed but tail left on, deveined
  • 2 tsp corn flour
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • 50ml vodka
  • 100ml passata
  • 3 tbsp. tomato ketchup
  • Few shakes of Tabasco sauce, depending on how hot you like it
  • Celery sticks

 

Method:

Arrange peeled ribbons of Celeriac in a bowl and toss with all of the other ingredients. Clingfilm and leave in the fridge to marinate until ready to serve.

Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 minutes until softened. Add the garlic and celery seeds, and sizzle for 1 min more, then turn the heat up to high. Toss the prawns with the corn flour, cayenne and black pepper. Add to the pan and stir-fry for 1 min until turning pink, then add the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.

Add the passata, ketchup, Tabasco and a good pinch of salt. Give everything a stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves and serve with a handful of celery sticks and the celeriac salad.