Tapioca Battered Prawns with Asian Aioli and Nashi Pear Salad

Ingredients

A little starter, a sure crowd pleaser, the salad also works well dressed with nuoc cham; a Thai dressing made with chilli, lime juice, palm sugar, fish sauce and garlic.

Method

Serves 4

12 Prawn cutlets
Vegetable oil, for deep frying
1 Nashi pear
50g Baby lettuce
Roasted cashews
Wonton baskets

Tapioca Batter

100g Tapioca flour
100g Potato starch
100g Glutinous rice flour
10g Garlic powder
250ml Soda water

Asian Aioli

2 Egg yolks
1 Clove garlic
1 tsp Grated ginger
1 tbsp Mirin
1 Lime juiced
1 tbsp Soy sauce
1/2 Bunch coriander
250ml Grape seed oil
250ml Peanut oil
Salt and pepper for seasoning

Recipe provided by Tamarind