Skull Island Tiger Prawns Debut on ‘Our State On A Plate’

Chef Kenny McHardy of Manuka Woodfire Kitchen shows Georgia Moore his favourite way to cook Skull Island Tiger Prawns – with celeriac remoulade

The full recipe is below – try it for yourself!

Skull Island Tiger Prawns with Celeriac Remoulade

INGREDIENTS

• 8 x skull island prawns peeled and deveined leaving the head and tail on
• 1 x small celeriac or 1/2 large celeriac
• 500ml cold water
• 1t citric acid
• 2T garlic aioli
• 1T chopped dill
• 1T chopped parsley
• 1T chopped chives
• Juice of half a lemon
• Salt to taste
• 2 x fermented chili
• 2 x clove garlic
• 100ml olive oil
• Zest of 1lemon
• 60ml lemongrass vinegar

Method

1. Blend fermented chili, garlic, and olive oil together. Add a pinch of salt.
2. Marinade prawns in chili oil for at least 20 minutes before cooking.
3. Grate the celeriac into the water and citric acid to prevent oxidization.
4. Drain off water and combine celeriac with parsley, dill, chives, and salt to taste.
5. Arrange on a serving platter
6. Heat a large pan and place prawns into the pan evenly. Turn down to low heat and flip prawns after 1 minute. Allow to cook a further minute then add lemongrass vinegar and take off the heat.
7. Add some more chopped herbs and arrange on celeriac remoulade. Serve immediately.