Garden Hearts® with Tempura Prawns and Ponzu
Click on photo to enlargeYield: 8 Servings
|32||large prawns, peeled with tail on|
|32||6" bamboo skewers|
|4||Garden Hearts® Petite Hearts of Romaine
|16||ounces ponzu dipping sauce|
|1||cup lime juice|
|4||tablespoons brown sugar|
|2||tablespoons Asian fish sauce|
|4||teaspoons soy sauce|
|3||red chilis, seeded and finely chopped|
|1/2||cup fresh cilantro, chopped|
1. Cut one inch from the base of the Garden Hearts Petites and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels, wrap in clean cloth or paper towel, and refrigerate for 30 minutes.
2. Skewer one prawn, tail first, on each bamboo skewer, dip in tempura batter and deep fry until crisp and golden.
3. Combine Asian dressing ingredients, stir well, and toss with whole-leaf Garden Hearts.
4. Arrange Garden Heart leaves on the plate and place prawns pyramid-style on top. Serve with the ponzu sauce.
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