(serves 2 - 4)

This is the one of the favourite dishes of a Tokyo friend Gillian Kinjo who cooks it often for her kids and guests serving it with rice and several other dishes. I adore it as I am such a big fan of the under rated vegetable and salad green which is celery.

INGREDIENTS

METHOD

• Bring a medium-size pot of water to the boil.
• Add prawns and cook 2 minutes, or till cooked through and tender and prawns turn from opaque to white. Drain prawns and quickly cool. Cut in half lengthwise.
• Remove leaves from celery stalks and chop finely.
• Cut celery stalks into 7cm lengths and cut each length into very fine length-wise strips.
• Three-quarters fill a medium-size bowl with iced water. Add celery strips to water and sit for 5-10 minutes or til they are crisp.
• Drain celery and discard water. Lay celery on paper towels to remove as much water as possible.
• In a large bowl combine prawns, celery leaves, celery, vinegar, sugar, salt and ginger and combine. Taste for seasoning.
• Transfer to a medium platter and serve as an accompaniment to steamed rice.