Yield: 8 Servings
Salad Ingredients:
| 32 |
large prawns, peeled with tail on |
| 32 |
6" bamboo skewers |
|
tempura batter |
| 4 |
Garden Hearts® Petite Hearts of Romaine Lettuce |
| 16 |
ounces ponzu dipping sauce |
Asian Dressing
| 1 |
cup lime juice |
| 4 |
tablespoons brown sugar |
| 2 |
tablespoons Asian fish sauce |
| 4 |
teaspoons soy sauce |
| 3 |
tablespoons water |
| 3 |
red chilis, seeded and finely chopped |
| 1/2 |
cup fresh cilantro, chopped |
1. Cut one inch from the base of the Garden Hearts® 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.
Chef Comments: "The exciting presentation and Asian flavors make this dish a favorite with your guests."
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
