- Prep Time: 15 minutes
- Cook Time: 5 minutes
Tempura Prawns & Pear Salad w/ Peanut-Lime Dressing
Tempura prawns are complimented with this crunchy Asian pear salad. A bright citrusy dressing and our five-spice cooked peanuts combine nicely with pear and cauliflower to deliver an exciting and different salad to the table. The dressing is also fantastic when the tempura prawns are used to mop up any dressing left on the plate! The peanuts can be prepared up to three days prior and kept in an airtight container at room temperature. The other components of the salad, including the sauce, can be made same day and stored ready for assembly. This allows the dish to be completed in about 5 minutes. Ideal for busy pubs and hotels, this tempura prawn and salad combination is a show stopper without creating kitchen stress.
This recipe is for 6 servings.
Recipe and image courtesy bon appetit
- Pacific West's Tempura Prawns
- 1 tbsp unsalted butter
- 2 tbsp fresh orange juice
- 1 tsp five-spice powder
- ½ tsp Diamond Crystal or ¼ tsp. Morton kosher salt
- ½ tsp sugar
- ½ cup unsalted dry-roasted peanuts
- ½ cup creamy peanut butter
- ⅓ cup fresh lime juice
- 2 tbsp honey
- 1 tbsp plus 1 tsp soy sauce
- 1 tbsp unseasoned rice vinegar
- Kosher salt
- 1 large head of cauliflower
- 1 large Asian pear, thinly sliced
- 2 cups rocket
- 1 cup (packed) coriander leaves with tender stems
Melt butter with orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat. Add peanuts and cook, stirring, until peanuts darken and orange juice mixture reduces to a glaze, 5–7 minutes. Scrape peanuts onto a plate; let cool. Peanuts can be prepared 3 days ahead. Let cool; store airtight at room temperature.
Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt. Cut cauliflower into quarters through stem; trim core. Thinly slice on a mandoline or with a sharp knife; coarsely chop any stray florets. Add cauliflower, Asian pear, rocket, coriander, and half of peanuts to dressing and toss to coat. Divide salad among plates or arrange on a platter and top with remaining peanuts.
For the tempura prawns
Deep fry 180C 2-3 minutes
For our tempura prawns & pear 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 700gAdd to Favourites