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A healthy Thai-style queen prawn salad. Yum.

For the Salad:

450ml Thai dressing
3 large potatoes – spiralled
500g clean queen prawn tails
cooking oil
2 heaped handfuls of mixed salad greens
½ cucumber – cut in slices
10 cherry tomatoes – halved
100ml prawn oil

For the Thai Dressing:

1 cup fish sauce
1 glass Swartland Chenin Blanc
a knob of ginger – cut coarsely
3 cloves of garlic – halved
2 teaspoons palm sugar
3 chillies

Toss all the ingredients together into a pan and simmer for five minutes, then cool. Pop in the prawns and leave to marinate for about four hours.

For the Prawn Oil:

Prawn shells (from Tails)
1 onion – finely chopped
3 cloves garlic – finely chopped
1 cup dry white wine
1 litre water
1 cup olive oil

Put all the ingredients (except the olive oil) into a pot. Boil for half an hour and then strain through a fine sieve. Reduce the clear liquid a little more, until it’s thickened, and allow it to cool before adding the olive oil and emulsifying.

How to make the Prawn Jumpers:

Start by peeling and topping and tailing the potatoes. Then pass each one through a potato spiraller so that they’re turned into long spaghetti-like strings. Remove the prawns from the marinade and roll them in the raw potatoes strings. Start at the tail and twirl the potato around the prawn – think of the way in which you tie bait on to a hook with cotton when fishing. If you haven’t done this before, start at the thinnest part of the prawn, and work downwards towards the thickest. Deep fry in hot oil until the potato is golden brown and the prawn is just cooked. Place on paper towel to drain.

To serve the salad:

Combine the salad greens, cherry tomatoes and cucumber, add prawn jumpers and drizzle with prawn oil. Eat while the prawns are still hot.

Africa Geographic Travel
Justin Bonello

Cook, traveller and lover of life, Justin Bonello is the veteran presenter and producer of Cooked – a television series aired on the BBC in which the first season saw him and a bunch of friends embark on an epic 30-day foodie road trip across South Africa. He is also a published author of 3 recipe books, with Out of the Frying Pan spinning a quirky Bonello touch on quintessentially South African dishes like bobotie. Now the self taught bush-cook is busy filming a new series where he looks at how our choices as a food consumer directly impact the people and our planet. This blog brings you the best of Justin’s recipes and travel tales, straight from the horses mouth.