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Prawns With Winter Cabbage Salad

Yield 6 servings
The Biltmore Estate produces its own freshwater prawns, fruits, herbs, and vegetables.


  • 1 gallon water
  • 2 tablespoons chopped fresh ginger
  • 3 garlic cloves, halved
  • 1 tablespoon caraway seeds
  • 1 1/2 tablespoons salt
  • 1 tablespoon dried crushed red pepper
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons whole allspice
  • 18 large prawns with heads(about 2 pounds)*
  • Winter Cabbage Salad
  • Apple Cider Vinaigrette
  • Garnishes: blanched whole green beans, prawn heads

How to Make It

  1. Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 15 minutes. Add prawns, and cook 8 to 10 minutes or just until prawns turn pink. Drain, reserving stock. Cool prawns over ice. Cool stock. Return prawns to stock; cover and chill 2 hours.

  2. Peel prawns, leaving tails on and reserving 6 heads. Toss Winter Cabbage Salad with Apple Cider Vinaigrette; chill 1 hour. Mound salad evenly on plates. Arrange prawns around salad. Serve with remaining vinaigrette. Garnish, if desired.

  3. *18 jumbo shrimp may be substituted for prawns.

Biltmore, Estate