Buffalo Prawns with Apple & Celery

For the prawns

  • 2 tbs smoked paprika
  • 2 cloves garlic, crushed
  • 1 tbs mustard powder
  • ½ tsp cayenne pepper 
  • 2 tbs worstershire sauce 
  • ½ tsp habernero tabasco 
  • 3 tbs rice bran oil 
  • Salt and pepper
  • 20 fresh green prawns, peeled and deveined 

For the salad

  • 1 green apple, finely sliced
  • 1 celery stalked, finely chopped including leaves
  • 3 tbs dill, finely chopped
  • 2 tbs Spanish onion, finely chopped 
  • 3 tbs olive oil
  • 1 tbs apple cider vinegar
  • Salt flakes
  • Sour cream and extra dill to serve. 
  1. Place paprika, garlic, mustard powder, cayenne, worstershire, tabasco and oil in a bowl and mix together well. Season well with salt and pepper. Add prawns and set aside. 
  2. Heat a grill pan or barbeque until hot. Add prawns and cook for 30 seconds each side. Remove from heat.
  3. To make the salad – place all ingredients in abowl and toss together. 
  4. Smear some sour cream on a board. Pile on the salad. Top with the warm prawns and garnish with additional dill. 
  5. Serve and enjoy!