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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 34 - Mandarin Prawns with Vietnamese Slaw


Red team

Mandarin Prawns with Vietnamese Slaw

Serves 4

 

Dressing

Juice of 1 mandarin

Juice of 1/2 orange

1 tbsp white vinegar

1 tsp tamarind concentrate

1/4 tsp sugar

1 tsp sesame oil

1 tbsp vegetable oil

1 lemongrass, bruised and roughly chopped

4cm piece ginger, roughly chopped

4cm piece galangal, roughly chopped

Salt and pepper

 

Prawns

16 prawns, heads on, shell removed and deveined

oil

 

Slaw

4 sprigs Vietnamese mint, leaves picked

6 sprigs dill, roughly chopped

4 sprigs mint, leaves picked and torn

2 spring onion, finely sliced

2/3 cup bean shoots

60g baby spinach

2 tsp sesame oil

1 tsp fish sauce

 

Garnish

sesame seeds

 

  • For the dressing, pour mandarin juice in a small saucepan over a medium heat and reduce by half.
  • Combine all of the other ingredients for the dressing in a blender and blitz until smooth. Add reduced mandarin juice and blitz again. Strain and set aside.
  • For the slaw, combine all of the ingredients in a bowl and toss with 2 tablespoons of the dressing.
  • Heat a chargrill over a medium heat and drizzle with oil. Season prawns and fry on hot grill pan until cooked through, about 2 minutes each side.
  • To serve, place prawns on the plate and drizzle over remaining dressing. Top with slaw and sprinkle with sesame seeds.

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