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Table Of Contents

Hot and Sour Prawns, Carrot, Black Sesame, Pear, Kimchi Dressing

Serves 4 People

Kimchi Dressing
4 TBSP Mayonnaise
1 TBSP Kimchi
1 TBSP Tomato sauce

  1. Blitz up kimchi in jug blender
  2. Place mayo and tomato sauce into a bowl and whisk in kimchi mix
  3. Season to Taste (Can add lime juice or fish sauce)

Carrot Pear Salad
1 Pear
1 Carrot
3 TBSP Sugar
3 TBSP Apple Cider Vinegar

  1. Place vinegar and sugar into saucepan and reduce by half allow to cool
  2. Peel carrot discard skin, then keep peeling into ribbons
  3. Grate pear and add to carrot ribbons add the cooled down vinegar mix

Poached Prawns
12 South Aust Prawns ( size 21/25 )
3TBSP Tomyum Paste
500ml Water

  1. Peel your prawns and devein
  2. Bring water to the boil add tomyum paste and turn down to simmer (to not let it boil after adding paste)
  3. Place prawns into simmering water and pull off the heat leave prawns in the broth until cooked about 4-6 min drain and allow prawns to cool on the bench then link them
  4. To serve, place kimchi mayonnaise on the plate and top with carrot salad and prawns. Garnish with toasted sesame seeds and snow pea tendrils.