Food Service
Coconut Prawns & Vegetable Salad with a Miso Dressing
| Pacwest Products: |
Coconut Prawns
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| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Coconut Prawns & Vegetable Salad with a Miso Dressing is a great addition to lunch and dinner menus. The warm vegetable salad will appeal to healthy eaters while coconut prawns adds an interesting approach to a protein option. The dressing can be scaled and will keep refrigerated for up to two days. We use Pacific West Coconut Prawns. These are premium prawns in a fresh crumb and shredded coconut. This dish will work nicely in pub bistros, clubs and hotels.
INGREDIENTS
- Pacific West Coconut Prawns
- 100 gm green beans Dressing
- 100 gm cauliflower
- 100 gm broccoli
- Shichimi Togarashi or chilli pepper
- 400gm awase miso - dressing
- 100ml sake - dressing
- 200ml merin - dressing
- 80 gm caster sugar - dressing
INSTRUCTIONS
For the Coconut Prawns
Deep fry 180C 2-3 minutes
For the Vegetable Salad with a Miso Dressing
To make the miso dressing combine all the ingredients in a saucepan over a medium heat. When it comes to the boil, turn the heat down low and continue to cook for approx 20 minutes. Stir regularly so it doesn’t burn. Remove, cool and refrigerate.
To make the salad, prepare the green beans and cut each on the diagonal into three pieces. Chop the cauliflower into small florets and the broccoli into small pieces.
Boil some water in a large saucepan and add the broccoli, cauliflower and green beans in this order and quickly blanch them.
Lightly dry the vegetables and place in a bowl, dress with 3 tbs of the miso dressing and sprinkle with some shichimi togarashi according to taste.
PACIFIC WEST
Coconut Prawns
These coconut prawns in fresh crumb and shredded coconut are tender, fresh, sweet and have a crunchy bite to them.
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