Food Service

Crumbed Prawn Cutlets with Israeli Couscous Salad

Pacwest Products:

Crumbed Prawn Cutlets

Prep Time:	20 minutes
Cook Time:	5 minutes

Prawn cutlets are a great addition to lunch and dinner menus. When paired with our Israeli couscous salad the dish becomes a main meal. Place the prawn cutlets on top of the salad. The lemon dill vinaigrette should be served on the side or in a serving jug.

This dish is great for restaurants, pubs, hotels and bistros.

INGREDIENTS

Pacific West Prawn Cutlets
200g Giant (Israeli) Couscous
2 tsp Extra Virgin Olive
1 tbsp Pomegranate Molasses
80g shelled pistachios, roughly chopped
Seeds from 1 Pomegranate
1 Small Bunch Fresh Parsley, chopped
1 Small Bunch Fresh Mint, chopped
Freshly Ground Salt & Pepper
1/2 tsp garlic very finely minced - lemon dill vinaigrette
1 tbs honey - lemon dill vinaigrette
2 tsp Dijon mustard - lemon dill vinaigrette
3 tbs lemon juice - lemon dill vinaigrette
2 tbs fresh dill finely chopped - lemon dill vinaigrette
1/4 cup good quality olive oil - lemon dill vinaigrette
1/4 tsp salt - lemon dill vinaigrette

INSTRUCTIONS

For the prawn cutlets

Deep fry 180C 2-3 minutes

For the Israeli couscous salad

Cook the couscous as per the instructions on the packet.

Meanwhile, chop and lightly toast the pistachios in a dry frying pan over a medium heat. Chop the herbs and pick the seeds from the pomegranate.

Drain and rinse the couscous to remove excess starch that might make it sticky. In a large bowl stir in the oil, molasses and a good few grinds of salt and pepper until well coated. Add the rest of the ingredients, mix well and season to taste. Serve with the prawn cutlets and lemon dill vinaigrette.

For the lemon dill vinaigrette

Make sure you finely mince both the garlic and the dill.

Combine the garlic, dill, honey, Dijon, salt, and lemon juice in a bowl. Stir vigorously to combine.

Add the olive oil by slowly streaming in while whisking.

Taste and add a pinch more salt to taste if needed.

PACIFIC WEST