Tempura Prawns w Pears, Radishes, Gorgonzola & Nori

Tempura Prawns w/ Pears, Radishes, Gorgonzola & Nori

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.

 


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Tempura Prawns with Tentsuyu Dipping Sauce

An authentic tentsuyu dipping sauce is the perfect condiment for Pacific West's tempura prawns. Traditional tentsuyu dipping sauce is made from dashi stock, mirin, and soy sauce. The secret to great Tentsuyu is a well made dashi stock. A great addition to your entree line up.

Pacific West's tempura prawns are a premium peeled, tail-on and straight prawns that  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.

 

 


crumbed prawn cutlet with israeli salad

Crumbed Prawn Cutlets with Israeli Couscous Salad

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

Mango Salsa with Tempura Prawns

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.


Tempura Prawns Scallops Chilled Udon Noodles

Tempura Prawns & Scallops w/ Chilled Udon Noodles

Tempura prawns and scallops with chilled sesame Udon noodles & vegetables is a labour light addition to menus. Scale and store the dressing prior to service.  Fresh shiitake mushrooms can be replaced with dried mushrooms ( refreshed ) if unavailable.

Our tempura prawns and scallops with chilled sesame Udon noodles & vegetables will make a great addition to lunch menus or a light main meal option. Best suited for pubs, larger cafes, hotels and clubs.


Tempura prawns and CHILLED SESAME UDON NOODLES WITH VEGETABLES

Tempura Prawns with Chilled Udon Noodles

Tempura prawns with chilled sesame Udon noodles & vegetables is a stunning meal that can be made with a minimum of fuss. Scale and store the dressing prior to service.  Fresh shiitake mushrooms can be replaced with dried mushrooms ( refreshed ) if unavailable. The choice of vegetables is up to you, here we use baby bok choy and bell pepper. This dish is ideal as a dine in option but would also work nicely as a takeaway.

Our tempura prawns with chilled sesame Udon noodles & vegetables will make a great addition to lunch menus or a light main meal option. Best suited for pubs, larger cafes, hotels and clubs.


Prawn Cutlets with a Pineapple Chutney

Prawn Cutlets with a Pineapple Chutney

Our pineapple chutney is a great condiment to serve with a variety of fried seafoods. Here we pair with Pacific Wests crumbed prawn cutlets. The pineapple chutney can be scaled prior to service and will keep refrigerated for two days. In combination, this dish is ideal for events, entrees and part of a mixed seafood plate. Best suited for pubs, clubs and hotels.


Prawn Cutlets & Spinach, Rice and Yoghurt Salad

Prawn Cutlets & Spinach + Rice Salad

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.


panko prawns with Udon

Authentic Udon with Panko Prawns

Panko prawns with an authentic Udon is an exciting addition to menus. Shichimi togarashi and kamaboko are readily available in Asian groceries. Experiment with the Shichimi togarashi to ensure you are adding the right amount of heat to this dish. Scale the soup prior to service to maximise efficiencies in the kitchen. This dish is ideal for pubs, larger cafes, hotels and pub bistros.


Coconut Prawns & Winter Tabbouleh

Coconut Prawns & Winter Tabbouleh

A Winter Tabbouleh salad featuring in-season cauliflower and pomegranate and paired with Pacific West's coconut prawns is a great addition to lunch and dinner menus. For the salad, prepare the elements prior to service and construct to order. The dressing can be scaled and kept refrigerated for two days.

This dish is labour light and is an easy dish to produce in the smallest of kitchens. Best suited for pubs, hotels and bistros.