[Salad Series] NZ Golden Tofu & Prawns
with Pickled Carrot Cos Salad & Crispy Shallots
- Soy
- Crustaceans
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Crustaceans
Ingredients
1 packet
Crispy Shallots
1
Cos Lettuce
1 sachet
Coriander
1
Cucumber
1 sachet
Curry Powder
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1
Lime
1
Carrot
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
Fresh Chilli
1
Radish
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Using a vegetable peeler, peel carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.
TIP: Slicing the carrot very thinly helps it pickle faster!
• Meanwhile, finely shred cos lettuce. Thinly slice cucumber into half-moons. Slice radish into sticks. Thinly slice fresh chilli (if using). Slice lime (see ingredients) into wedges. • Cut firm tofu (see ingredients) into 1cm chunks. • In a medium bowl, combine the plain flour, curry powder, tofu and peeled prawns.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu and prawns, turning occasionally, until golden, 5-7 minutes. • Remove pan from heat, add the honey and toss to coat.
• Drain pickled carrot. • In a medium bowl, combine carrot, cos, radish, cucumber, a generous squeeze of lime juice and the sesame oil. Season to taste. • Divide picked carrot cos salad between bowls. Top with golden tofu. • Drizzle over mayonnaise and sriracha. Sprinkle over crispy shallots and chilli. Tear over coriander. Enjoy!
