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Prawns with Buttermilk Dressing and Celery Salad

Prawns, barbie, need we say more? Try to make this fresh and delicious salad recipe using our Australian Wild Caught Prawns.

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 4


    •    1 fennel bulb
    •    1 tsp Dijon mustard
    •    3 garlic cloves, crushed
    •    1/4 cup (60ml) buttermilk
    •    1 tbsp white wine vinegar
    •    1 bunch mint, leaves picked
    •    1 tbsp finely chopped chives
    •    1/4 cup (60ml) extra virgin olive oil
    •    2 sticks celery and 1 cup celery leaves
    •    24 large green prawns, peeled, tails intact
    •    finely grated zest and juice of 1 lemon, plus lemon wedge to serve


  1. Preheat chargrill or barbecue over high heat. Combine 2 tbs olive oil, garlic, lemon zest and brush over the prawns. Set aside to marinate for 15 minutes.
  2. Combine buttermilk, mustard, vinegar, remaining olive oil, chives and season. To make the celery salad, use a vegetable peeler to cut the celery into long strips.
  3. Thinly slice the fennel and toss with lemon juice to stop it discolouring. Combine the fennel, celery, celery leaves and mint.
  4. Cook prawns on the barbecue for 4-5 minutes until charred and cooked through. Serve with buttermilk dressing, celery salad and lemon wedges.

This great family recipe is thanks to delicious at


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