Prawn curry salad
- 20
- mild
- easy
Celery and curry cream with pineapple, Norwegian coldwater prawns and broccoli
Ingredients
- 400 gr celeriac
- 1/2 pineapple
- 1 dl crème fraiche
- 1 dl milk
- 1 tsp curry powder
- 1 lime
- Salt
- 1 tbsp Oil
- 1/2 chopped broccoli
- 3 spring onions
- 200 gr peeled Norwegian coldwater prawns
Method
Peel the celeriac and boil in water until tender.
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Peel the pineapple and chop into small chunks, approximately 1x1 cm, cut the broccoli into small florets and finely chop the spring onion.
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Once the celeriac is tender, use a hand blender to mix it with the crème fraiche, 1 dl milk, curry powder, the juice of the lime and a little salt until it forms a smooth cream.
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Heat a little oil in a frying pan. Fry the broccoli until it starts to turn golden brown. Add the prawns and spring onion and remove from the heat.
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Place the curry cream on the bottom of a plate and pour the pineapple and prawn mixture on top.
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