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Thermomix prawn salad with horseradish cream recipe
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Impress with a potato, prawn, and pickled cucumber salad drizzled with zesty horseradish cream. Great for entertaining!
Ingredients:
  • 700g water
  • 500g kipfler potatoes, cut into halves
  • 24 large raw prawn cutlets, deveined, with tails intact
  • Salt, to season
  • 20.00 ml sherry vinegar
  • 27.30 gm extra virgin olive oil
  • 40g eschalots, cut into fine dice
  • 20.00 ml pink peppercorns (optional)
  • 1/2 bunch baby radishes, cut into quarters
  • 5 sprigs fresh chervil or dill
  • 50 g salmon caviar (optional)
  • 150g Lebanese cucumbers (approx. 3), peeled, deseeded and cut into fine dice
  • 50g raw sugar
  • 50g white wine vinegar
  • 100g water
  • 80g thickened cream
  • 50g ground horseradish
  • 60g crème fraîche
  • 1/2 tsp ground white pepper
  • Salt, to taste
Instructions:
  • Pour water into the mixing bowl and place the Varoma dish on top. Add the potatoes to the dish, cover with the Varoma lid, and steam for 15 minutes at Varoma temperature on speed 2.
  • Place the Varoma tray inside and arrange the prawns on it. Close the Varoma lid tightly and steam for 7 minutes at Varoma temperature on speed 2. Remove the prawns from the tray and let them cool on a plate.
  • Test the potatoes for doneness. If they are still firm, cook for an additional 10 minutes at Varoma temperature on speed 2. Place the cooked potatoes into a large bowl. Season with salt, then add vinegar and oil, and mix well. Add the eschalots and stir to combine. Let it cool to room temperature. Clean and dry the mixing bowl.
  • Place a bowl on top of the mixing bowl lid and carefully measure the cucumbers into it. Set the bowl aside for later use.
  • In a mixing bowl, combine sugar, vinegar, and water. Cook at 80°C on speed 3 for 3 minutes. Pour over cucumbers and let it cool. Once cooled, cover and refrigerate until needed. Clean and dry the mixing bowl.
  • Prepare the Horseradish cream by attaching the butterfly whisk. Combine the cream in a mixing bowl and whisk on speed 3.5 for 30 seconds.
  • Combine the horseradish, crème fraîche, salt, and pepper and blend for 10 seconds on speed 3.
  • Scrape down sides of the mixing bowl with a spatula, then blend on speed 3 for 30 seconds. Remove the butterfly whisk, transfer the mixture into a bowl, and set it aside. Lastly, clean and dry the mixing bowl.
  • Add optional peppercorns to the mixing bowl and grind for 20 seconds on speed 8, then transfer the ground peppercorns to a small bowl and set aside.
  • Arrange the reserved potatoes and prawns on a large platter. Drain the reserved cucumbers and scatter over the potatoes. Dot with Horseradish cream, then add radishes, ground pink pepper (optional), chervil, and salmon caviar (optional). Serve immediately with extra Horseradish cream on the side.

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