Prawn & Celery Salad with Ginger Dressing

Ingredients 

• 20 uncooked prawns (900g) 
• 2 egg whites, beaten lightly 
• 1/3 cup (40g) dukkah 
• 2 teaspoons finely grated lime rind 
• ¼ cup (60ml) fresh lime juice 
• 1 tablespoon grated fresh ginger 
• ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil  
• 6 celery stalks (600g), trimmed, with leaves attached 
• 2 green onions, sliced thinly 
• 1 large orange (300g), peeled, segmented 
• 1 cup flat-leaf parsley leaves 

Method 

1. Remove heads from prawns; peel, leaving tails intact. Using a small sharp knife, cut along the length of the prawn to butterfly, not cutting all the way through. Remove the digestive tract (grey vein). Toss prawns with egg whites in a bowl. Press dukkah onto each prawn, leaving the tail uncovered. Place on a baking paper-lined tray.  
2. Place lime rind and juice, ginger and ¼ cup of the extra virgin olive oil in a screw-top jar. Shake well. Season. 
3. Reserve celery leaves from stalks. Cut celery stalks into three crossways. Shave thinly, using a mandoline, V-slicer or vegetable peeler. Combine celery, green onion, orange segments and half the parsley in a bowl. Pour over dressing, gently toss to coat. 
4. Heat remaining extra virgin olive oil in a large frying pan over medium heat. Cook prawns for 2 minutes each side; drain on paper towel. 
5. Add prawns to salad; toss gently. Drizzle salad with any pan juices. Serve topped with remaining dukkah, parsley and reserved young celery leaves. 

Recipe by The Australian Women’s Weekly. 

Photography Ben Dearnley  Styling Sophia Young