Food Service
Panko Prawns & Spinach, Rice and Yoghurt Salad
| Pacwest Products: |
Panko Prawns
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| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Panko prawns with a spinach, rice and yoghurt salad is an exciting addition to lunch menus. The salad is easy to make and assemble. The rice can be scaled and kept warm in a rice cooker. It’s best to shred the spinach and parsley to order. The peas, onion and almonds can be prepped prior to service and kept refrigerated ready for use. This dish is great for pubs, hotels and bistros.
INGREDIENTS
- Pacific West Panko Prawns
- 3 cups cooked long grain rice, kept warm
- 4 handfuls english spinach, shredded
- 1 bunch flat leaf parsley, finely chopped
- 1 cup cooked peas
- 1/4 cup toasted almonds
- 1/2 large red onion, sliced
- 1 1/2 cups plain yoghurt
- 1 lemon, juiced
- 100 ml extra virgin olive oil
- sea salt and freshly ground black pepper
- toasted almonds, extra, crushed
INSTRUCTIONS
For the panko prawns
Deep fry 180C 2-3 minutes
For the spinach, rice and yoghurt salad with almonds
Place the cooked rice in a large bowl. Add the spinach, parsley, peas, almonds and onion and stir well.
Combine the yoghurt, lemon juice and olive oil in a small bowl. Season to taste, stir until smooth, then pour over the rice mixture. Top with crushed toasted almonds.
PACIFIC WEST
Panko Prawns
Pacific West panko prawns are stretched and coated in a Japanese crumb. These tender and crispy prawns are beautiful golden brown once fried. With a high prawn content and a quality Japanese crumb they are a perfect upmarket product.
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