Lemon & Saffron Poached Side Stripe Prawns Recipe

Prepare the poaching liquid

In a small saucepan, combine water, a generous pinch of saffron threads, juice and zest of one lemon, a crushed garlic clove, and a pinch of salt. Bring to a gentle simmer and let infuse for 10 minutes to develop the flavor.

Poach the prawns

Peel and devein the side stripe prawns, leaving the tails intact for presentation if desired. Lower the heat of the poaching liquid to just below a simmer, then gently add the prawns. Poach for 2–3 minutes until they are pink and just cooked through. Remove immediately and set aside on a warm plate.

Prepare the celery root sheets

Peel the celery root and slice it very thinly using a mandoline, aiming for sheet-like shapes suitable for rolling. Blanch the slices in salted boiling water for 30–60 seconds until pliable, then transfer them to an ice bath to stop cooking.

Make the filling

In a bowl, combine a filling of your choice—such as a mix of goat cheese, mascarpone, herbs (like chives or tarragon), lemon zest, salt, and pepper. Spoon a small portion of the filling onto one end of each celery root sheet and roll tightly to form cannelloni.

Set aside or gently warm in a low oven before plating.

Toast the hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts on a baking tray and roast for 10–12 minutes until golden and fragrant. Let cool slightly, then rub in a clean towel to remove skins.

Chop and finish

Roughly chop the peeled hazelnuts and reserve for garnish to add texture and nutty flavor to the final dish.

On each serving plate, place one or two celery root cannelloni. Arrange several poached prawns beside or on top. Drizzle with a touch of the saffron poaching liquid or a light vinaigrette made from lemon juice and olive oil (optional). Sprinkle toasted chopped hazelnuts over the top. Garnish with fresh herbs or microgreens and serve immediately.