Tiger prawns steamed in beer with celeriac remoulade

James Martin combines freshly steamed tiger prawns with a rich celeriac salad to make a stylish meal
By James Martin
Tiger prawns steamed in beer with celeriac remoulade
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 200 ml beer
  • 700 g raw tiger prawns, with their shells on
  • black pepper

For the celeriac remoulade:

  • ½ celeriac
  • 1 red onion, finely sliced
  • 2 tbsp grain mustard
  • 4 tbsp mayonnaise
  • grated zest and juice of 1 lemons
  • dashes of Worcestershire sauce
  • 10 g flat leaf parsley, finely chopped
  • black pepper

To serve:

  • lemon wedges
  • wild rocket salad


1. To make the remoulade, thinly slice the celeriac, either on a mandolin or with a sharp knife, then finely slice into julienne strips. Place in a bowl.

2. Add in the onion, mustard, mayonnaise, lemon zest and juice, Worcestershire sauce and parsley. Season with salt and freshly ground pepper and mix well.

3. Place a wok on the hob and heat on the highest setting.

4. Place a bamboo steamer base or a sieve in the bottom of the wok and pour in the beer.

5. Place the tiger prawns in a heatproof bowl and season with salt and freshly ground pepper. Place the bowl in the steamer basket or sieve and cover with a lid.

6. Steam for 5-8 minutes until the prawns are opaque and cooked through, lifting the lid off half way through and moving the prawns around to ensure even cooking.

7. Serve the steamed prawns with the remoulade, wild rocket salad and lemon wedges.

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