Step: 1/18

Rinse the prawns in a sieve and drain well.

Step: 2/18

Peel the oranges, removing the white pith.

Step: 3/18

Halve the oranges and cut into thin slices.

Step: 4/18

Wash and slice the celery.

Step: 5/18

Cut the celery into slices.

Step: 6/18

Peel and finely dice the ginger.

Step: 7/18

Dice the ginger finely.

Step: 8/18

Place the mustard in a bowl and mix with the ginger and sugar.

Step: 9/18

Add the oil, a spoonful at a time, and stir until smooth.

Step: 10/18

Squeeze the remaining orange and add the juice to the dressing.

Step: 11/18

Season with salt and pepper. Add the vinegar.

Step: 12/18

Chop the celery leaves.

Step: 13/18

Add to the dressing, stir and taste.

Step: 14/18

Wash the basil, shake dry and slice the leaves.

Step: 15/18

Peel and finely dice the onion.

Step: 16/18

Cut into fine cubes.

Step: 17/18

Wash the iceberg lettuce, shake dry and tear into small pieces.

Step: 18/18

Arrange the orange slices, celery, basil and prawns on plates. Drizzle over the dressing.