Food Service
Mixed Seafood, a Leaf Salad w/ Palm Sugar Vinaigrette
| Pacwest Products: |
Tempura Prawns
Tempura Scallops Salt & Pepper Squid |
| Prep Time: | 15 minutes |
| Cook Time: | 5 minutes |
Tempura scallop, prawns and salt & pepper squid are a great combination served on a bed of fresh herbs and leaves and finished with a palm sugar vinaigrette. The vinaigrette can be scaled and used to order. Keep refrigerated ready for use. Try the salad vinaigrette combination with other premium products from Pacific West. Ideal for pubs, hotels and bistros.
INGREDIENTS
- Pacific West Tempura Prawns
- Pacific West Salt & Pepper Squid
- Pacific West Tempura Scallops
- Radicchio, cos, watercress, coriander, dill fonds, chives, tarragon, chervil
- 3 tbs grated palm sugar - for the palm sugar vinaigrette
- 2 tsp sherry vinegar - for the palm sugar vinaigrette
- 2 coriander roots - for the palm sugar vinaigrette
- 1 garlic clove - for the palm sugar vinaigrette
- 5 tsp red wine vinegar - for the palm sugar vinaigrette
- 80ml extra virgin olive oil - for the palm sugar vinaigrette
- 2 tbs chopped coriander leaves - for the palm sugar vinaigrette
INSTRUCTIONS
For the Tempura Prawns
Deep fry 180C 2-3 minutes
For the Tempura Scallops
Deep fry 180C 2-3 minutes
For the Salt & Pepper Squid
Deep fry 180C 3-4 minutes
For the palm sugar vinaigrette
Heat palm sugar in a small saucepan until melted and caramelised.
Add the sherry vinegar, cook for two minutes, then remove from the heat and let it cool.
Using a mortar and pestle, crush the coriander roots and garlic with 1 tsp salt until you have a fine paste, then add the cooled sugar and vinegar mixture. Finally whisk in the olive oil and coriander.
PACIFIC WEST
Tempura Scallops
These sweet and tender scallops are available with an authentic tempura batter or in a light Japanese crumb. These versatile products are great for up market functions, hotels, pubs & clubs and much more.
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