A fantastic dipping sauce for Pacific West's tempura or panko prawns. The key to our dipping sauce is to start with an authentic dashi soup stock. Store dashi soup stock in an air tight jar in the fridge for up to 3 days. A great starter or part of a mixed plate. Great for pubs and hotels.
Tempura scallop, prawns and salt & pepper squid are a great combination served on a bed of fresh herbs and leaves and finished with a palm sugar vinaigrette. The vinaigrette can be scaled and used to order. Keep refrigerated ready for use. Try the salad vinaigrette combination with other premium products from Pacific West. Ideal for pubs, hotels and bistros.
by Peter Hawkins
A simple horseradish cream is a great condiment to premium fried seafood. Here we use Pacific Wests tempura scallops and prawns and salt & pepper squid.
Be sure to use horseradish root and not the jarred variety! Serve the dish on a bed of leaves. A great dish for pubs, hotels and bistros.
Gribiche is an all-purpose dressing that will brighten the flavour of battered seafood products such as fish, prawns and scallops. Add a leaf salad as pictured or just use the sauce as a condiment. This dish is a labour light option that your patrons will love. Scale the gribiche and refrigerate. Try the sauce with premium battered fish and serve with a side of chips.
Tempura prawns match perfectly with a classic Japanese style salad. The salad is essentially a cabbage salad with a wafu dressing. Wafu dressings, found in restaurants throughout Japan, traditionally comprise of vegetable oil, rice vinegar, and soy sauce. The cabbage and dressing can be prepared prior to service allowing this dish to be plated and served in about 5 minutes. This dish adds excitement to lunch and dinner menus and offers your venue a point of difference. Labour light, simple to make, this dish is perfect for any venues wanting to provide quality meals with minimal kitchen stress.
Image and recipe courtesy SBS
For our tempura prawns & Japanese 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 tempura prawns
A cucumber raita with crumbed prawn cutlets is a simple, fast and labour light addition to menus that will suit most venues. This dish is ideal as a shared plate, starter or even as a main meal. Our cucumber yoghurt raita salad has the proportions inverted : a lot of cucumber and tomato with a smaller amount of yogurt dressing - which makes our raita a more substantial condiment. In fact, it presents closer to a 'salad' than a traditional raita!
A labour light but spectacular salad that goes nicely with Pacific West's tempura prawns. Pears, radishes, creamy cheese and crunchy seaweed with a little zing deliver a salad with a difference! The dish can be made to order in about ten minutes and is sure to add interest menus.
This dish best suits busy pubs, hotels, bistros and larger cafes.
A great dish for banquets or events, these crispy prawn cones are complimented with two sauces that can be made to scale and also used for other seafood menu items. The Thai sweet chilli sauce is also ideal served with spring rolls, samosas or prawns. The traditional tartare sauce is an ideal accompaniment for a range of battered fish options. Pacific West have a range of coated finger food products that are restaurant quality and ideal for events such as Melbourne Cup.
Prawn cutlets are a great addition to lunch and dinner menus. When paired with our Israeli couscous salad the dish becomes a main meal. Place the prawn cutlets on top of the salad. The lemon dill vinaigrette should be served on the side or in a serving jug.
This dish is great for restaurants, pubs, hotels and bistros.
Mango salsa with tempura prawns is a fast to make, labour light addition to your menu line up. Serve as a starter, part of your finger food options or a light lunch meal, this dish is versatile and will have a broad appeal. Best Suited for larger cafes, bistros and pubs.