Food Service
Coconut Prawns & Winter Tabbouleh
| Pacwest Products: |
Coconut Prawns
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| Prep Time: | 30 minutes |
| Cook Time: | 5 minutes |
A Winter Tabbouleh salad featuring in-season cauliflower and pomegranate and paired with Pacific West’s coconut prawns is a great addition to lunch and dinner menus. For the salad, prepare the elements prior to service and construct to order. The dressing can be scaled and kept refrigerated for two days.
This dish is labour light and is an easy dish to produce in the smallest of kitchens. Best suited for pubs, hotels and bistros.
INGREDIENTS
- Pacific West Coconut Prawns
- 1 cauliflower broken into florets
- ¾ cup of fine burghal soaked in 250 mls of boiling water for 10 minutes, then squeezed dry
- ½ bulb of fennel, finely sliced
- 1 small red onion, finely sliced
- ½ cup of blanched almonds, toasted
- 8 sprigs of flat leaf parsley, chopped
- ½ cup of pomegranate seeds
- 3 tablespoons of pomegranate molasses - dressing
- ½ teaspoon of sea salt - dressing
- 1 teaspoon of cinnamon - dressing
- 1 lemon juiced - dressing
- 2 teaspoons of sugar - dressing
- 100ml virgin olive oil - dressing
- ½ clove garlic very finely chopped - dressing
- freshly ground black pepper - dressing
INSTRUCTIONS
For the Coconut Prawns
Deep fry 180C 2-3 minutes
For the Winter Tabbouleh
Preheat the oven to 175°C. Roast the cauliflower on a lightly greased baking tray for 25 minutes. Set aside to cool.
To make the dressing, combine the ingredients in a small bowl. Stir well and set aside for about 5 minutes. Combine the cauliflower, burghul, fennel, onion, almonds, parsley and pomegranate seeds.
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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