Tempura Prawns with Pad Thai Salad

INGREDIENTS

• 1 lime, halved
• 1 small clove garlic, finely chopped
• 1 tbsp rice vinegar
• 1 tbsp tamarind purée
• 1 Tbsp. toasted sesame oil
• 1-2 tbsp extra-virgin olive oil
• ¼ tsp dried chilli flakes
• 120g kale, leaves only, finely sliced
• 2 spring onions, finely sliced
• 20 leaves basil
• 225g green or purple cabbage, finely sliced
• 3 radishes, finely sliced
• 3 tbsp roasted peanuts, roughly chopped
• 3 tbsp soft light brown sugar
• 3 Tbsp. fish sauce
• 350g flat rice noodles
• a handful of leaves coriander
• Pacific West's Tempura Prawns

INSTRUCTIONS

For the tempura prawns

Deep fry 180C 2-3 minutes

For the Pad Thai salad

To prepare the dressing, heat the sugar, fish sauce, rice vinegar, tamarind, sesame oil, chilli flakes and garlic in a small pan over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add 1-2 tbsp of olive oil and season.

Put the kale and cabbage in a large bowl, sprinkle with 1 tsp of sea salt and squeeze over the juice of half a lime. Massage the salt and juice into the leaves to tenderise them, then leave to sit for 10 minutes. Bring a large pan of salted water to the boil and cook the noodles following pack instructions, usually about 6-7 minutes. Rinse under cold running water and leave to drain. To serve, combine the noodles, massaged leaves and dressing in a large bowl and toss to coat. Taste and season. Add the radishes, spring onions, basil and coriander, and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.