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.
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