Tempura Prawns with Asian Pear Mint Salad

INGREDIENTS

• 1 medium Asian pear, thinly sliced
• 1 small red Thai chilli, finely chopped
• 1 spring onion, white and pale green parts finely chopped, dark green parts thinly sliced
• 1 Tbsp. unseasoned rice vinegar
• 1 tsp. black sesame paste or tahini
• ½ medium cucumber, halved lengthwise, sliced
• ⅓ cup plain whole-milk Greek yogurt
• ⅓ cup quinoa
• ¼ cup mint leaves, torn into small pieces
• 2 tsp. fresh lime juice, divided
• 2 tsp. honey, divided
• kosher salt
• Pacific West's Tempura Prawns
• Sesame seeds (for serving)

INSTRUCTIONS

For the tempura prawns

Deep fry 180C 2-3 minutes

For the Asian pearmint salad

Bring a large saucepan of salted water to a boil. Add quinoa, return to a boil, and cook, stirring occasionally, until tender, 1215 minutes. Drain and set aside. Whisk together white and pale green scallion parts, chilli, vinegar, 1 tsp lime juice, and 1 tsp honey in a large bowl. Add pear and cucumber, toss to coat. Season with salt. Let salad sit 15 minutes. Meanwhile, whisk yogurt, sesame paste, a pinch of salt, remaining 1 tsp lime juice, and remaining 1 tsp honey in a small bowl until smooth. Just before serving, toss salad with dark green scallion parts and mint. Spread yogurt mixture over a shallow bowl. Using tongs, mound salad on top, leaving behind any liquid in bowl. Scatter sesame seeds and reserved quinoa over.