potato crisp, fen­nel and prawn salad

Sunday Tasmanian - Tassie Living - - TASTE -

veg­etable oil, for deep- fry­ing 1kg pota­toes, peeled and thinly sliced 240g bulb baby fen­nel, thinly sliced 12 cooked tiger prawns, peeled, tails in­tact

and halved length­ways chervil leaves, to serve

mus­tard and cayenne dress­ing

½ ta­ble­spoon hot English mus­tard 2 ta­ble­spoons ap­ple cider vine­gar ½ cup ( 150g) whole- egg may­on­naise ¼ tea­spoon cayenne pep­per sea salt and cracked black pep­per Place the mus­tard, vine­gar, may­on­naise, cayenne pep­per, salt and pep­per in a bowl and whisk to com­bine. Set aside. Heat the oil in a large saucepan over medium heat un­til the tem­per­a­ture reaches 180C on a deep- fry­ing ther­mome­ter. Cook the potato, in batches, for 4- 5 min­utes or un­til golden and crisp. Drain on ab­sorbent pa­per. Di­vide the potato, fen­nel and prawns be­tween plates, top with the chervil, sprin­kle with salt and pep­per and driz­zle with the dress­ing. Serve im­me­di­ately. Serves 4.

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