Food Service
Prawn Cutlets & Spinach + Rice Salad
| Pacwest Products: |
Crumbed Prawn Cutlets
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| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Prawn cutlets are a great addition to lunch and dinner menus. When paired with a substantial salad the dish becomes a main meal. Here we match the prawn cutlets with with a spinach, rice and yoghurt salad. 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 Prawn Cutlets
- 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 prawn cutlets
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
Crumbed Prawn Cutlets
Peeled tail on butterfly prawns are dipped in a lightly crispy breadcrumb. Once fried these golden delicate prawns have a beautiful up-market presentation.
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