TASTE sensations

Our food editor, Amanda Cordony, dishes up the zestiest of flavours in this light yet delicious feast, bound to delight the senses.

- Amanda Cordony

PRAWN CAESAR SALAD 

Prep time: 15 minutes. Cooking time: 10 minutes. Serves: 4-6.

230g about 3 slices) sourdough bread

3 slices prosciutto, thinly sliced

Olive oil, for frying

500g green tiger prawns, peeled, with tails left on

1 cos lettuce, leaves separated, washed and dried

80g parmesan, thinly shaved

Dressing

1 egg yolk

1 garlic clove

2 teaspoons Dijon mustard

1 tablespoon sherry vinegar

2 anchovies in oil, drained

1/2 cup extra virgin olive oil

1 To make the dressing, place egg yolk, garlic mustard, vinegar and anchovies in a blender_ Season and blend until smooth.

2 Slowly pour in the oil in a steady stream while the blender is running on medium speed. Add 1-2 tablespoons of water to loosen dressing.

3 Tear up sourdough and place into a food processor. Pulse until coarsely chopped breadcrumbs form. Set aside.

4 Heat a medium frying pan over medium heat. Add the prosciutto with 1 tablespoon of the olive oil. Cook for 1-2 minutes or until crisp, then add breadcrumbs, stirring, to toast evenly. Place in a bowl. Carefully wipe any leftover crumbs from the pan.

5 In the same frying pan over medium-high heat, add 2 tablespoons of the oil and cook prawns for 2 minutes in 2 batches. Remove from pan and cool for 5 minutes.

6 Arrange lettuce leaves on a serving platter and drizzle over half the dressing.

7 Sprinkle breadcrumbs and prosciutto mixture over lettuce then place prawns and parmesan on top. Drizzle over remaining dressing, season and serve.

SASHIMI CRUDO WITH CUCUMBER & KAFFIR LIME LEAF DRESSING

Prep time: 10 minutes. Serves: 4-6.

100g salmon sashimi, thinly sliced

100g kingfish sashimi, thinly sliced

100g tuna sashimi, thinly sliced