Food Service
Prawn Cones with Winter Tabbouleh
| Pacwest Products: |
Prawn Cones
|
| Prep Time: | 30 minutes |
| Cook Time: | 5 minutes |
Prawn cones can be paired with a Winter tabbouleh that will create a memorable and interesting dish. Serve as an entree or shared meal, this recipe is labour light and easy to prepare. The salad, featuring in-season cauliflower and pomegranate can be prepped prior to service and constructed and dressed to order. The dressing can be scaled and kept refrigerated for two days. Best suited for pubs, hotels and bistros.
INGREDIENTS
- Pacific West Prawn Cones
- 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 Pacific West prawn cones
Deep fry 180C 3-4 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. Combine the cauliflower, burghul, fennel, onion, almonds, parsley and pomegranate seeds.
To make the dressing, combine the ingredients in a small bowl. Stir well and set aside for about 5 minutes.
PACIFIC WEST
Prawn Cones
Chunky prawn pieces marinated in herbs and garlic hand rolled in a crispy spring roll pastry.
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