Originally from Switzerland, chef Markus Banziger is now based in Durban. He shares a recipe for a Scandinavian dish, with a South African twist!
He has put together a tasty prawn salad: “I’ve added a kind of a Durban twist with the papaya, ginger and lime I love this salad as it is so simple but still impressive. The dressing has an element of sour but is refined with crème fraiche and a little honey. It is naturally, beautiful and tasty!” he said.
SALAD INGREDIENTS:
75 gm Steamed Prawns (cut and deveined)
80 gm Peeled Papaya cut into chunks
20 gm Red Onion sliced
30 gm Celery cut diagonally
5 gm Fresh Ginger cut into fine strips (julienne)
1/4 of a Lime into slices
35 gm Delicate assorted lettuce leaves
5 gm Rocket leaves
35 gm Iceberg lettuce
1 ea stalk of spring onion whole
1 ea Crostini stick or puff pastry twirl
Fresh soft garden herbs (dill, fennel, basil)
DRESSING INGREDIENTS:
20 ml Cider vinegar
50 ml Sunflower oil or if preferred olive oil
To taste salt from the mill
To taste black pepper from the mill
5 ml honey
45 ml Crème fresh
5 gm chopped fresh garden herbs
METHOD:
Wash and clean prawns, prepare basic stock with end cuts of onion, ginger, lime, spring onion,salt and pepper. Bring to boil and add prawns, reduce heat immediately. Do not boil but simmer for 3 to 4 minutes the most
Remove from stock and cool
Wash all salad ingredients, place on clean kitchen towel,
Peel and cut papaya into small wedges
Cut ginger into fine strips
Slice celery finely diagonally
ASSEMBLY METHOD:
First place iceberg lettuce into serving dish
Top up with a variety of delicate salad leaves and rocket
Top with the rest of the salad ingredients (kind of randomly, there should not be any pattern)
Top salad with cooled steamed and peeled prawns
Prepare dressing with all ingredients, whisk firmly, ensuring all components are well mixed
Drizzle dressing with a small spoon all over the salad, ensuring that prawns are well covered
Complete with fresh herbs and a grissini or puff pastry stick.