Food Service
Tempura Prawns with Pad Thai Salad
Pacwest Products: |
Prep Time: | 5 minutes |
Cook Time: | 10 minutes |
Tempura prawns with Pad Thai salad combine perfectly to create an exciting and hearty meal. The Pad Thai salad with shredded cabbage and kale makes for a lighter and fresher, crunchier version of pad Thai noodles. Scale the salad ingredients and prepare prior to service. Same goes for the punchy chilli dressing which should be refrigerated until needed. A great menu addition to lunch and dinner menus, the combination of tempura prawns with our salad is a visual knockout and gives you plenty of opportunity to deliver a highly profitable dish. Great for pubs, bistros and hotels.
For our tempura prawns with Pad Thai salad we use Pacific West’s Tempura Prawns
Product code: 1983 / Portions size 33 gm Ave / Portions per carton: Approx 22 / Carton size: 4 x 700g
Pacific West’s Tempura Prawns
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.

PACIFIC WEST
Tempura Prawns
These premium peeled, tail-on and straight prawns have been coated in a unique bubbly crispy Japanese style tempura coating. With a quality raw material and superb finished look, these delicious prawns are an upmarket product.
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