Pan Fried WA Tiger Prawn Salad with Peko Peko Carrot Ginger Dressing
GF I DF I VEG option l V option | SERVES: 4 | PREP: 20 mins | COOK: 10 mins
INGREDIENTS
Prawns
500g WA tiger prawns, shelled, tail on
2 cloves garlic, minced
2 Tbsp grapeseed oil
Dusting
½ cup fried noodles
1 Tbsp coriander seed
½ tsp chili flakes
1 Tbsp salt
Grapeseed oil for frying
Coriander Oil
1 bunch coriander
1 lime juiced
1 garlic clove, peeled
⅓ cup olive oil
Salad
2 baby cos lettuce, washed, leaves separated
2 oranges, skin and pith removed, and sliced into rounds
1 fennel bulb, trimmed, thinly sliced
Mint leaves roughly chopped
Peko Peko Carrot Ginger Dressing
TO PREPARE
- For the prawns, combine the garlic and a little grapeseed oil in a bowl and add the prawns, tossing to coat.
- Combine dust ingredients in a mortar and pestle (or small food processor) and crush to a dust.
- Add oil to a medium saucepan until about 6 cm deep and heat until a chopstick dipped in the oil starts bubbles in the oil.
- Toss the prawns through the dust to coat and shallow fry for around 30 seconds each side before removing to a plate with a paper towel to drain.
- Combine all oil ingredients in a small processor and blend until smooth.
- Combine all salad ingredients in a serving bowl and toss gently.
- Top salad with the hot prawns then dress with Peko Peko Carrot Ginger Dressing and the coriander oil.
COOKS NOTES
- This salad would work equally well with an alternative protein.
- Try this cooking method with chicken tenders, fish fillets or wedges of tofu as a vegetarian or vegan option.
