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Malaysian Prawn Salad with Chinese Swede, Szechuan Pepper—Tamarind Vinaigrette
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Toss Szechuan pepper and black pepper in a dry pot over a slow fire.
Add olive oil and star anise. Simmer for 20 minutes and blend fine.
Add balsamic vinegar, tamarind juice and season. Keep warm.
Boil prawns in lightly salted water. Cool in iced water.
Fill a 6cm ring mould with roasted peppers, top with Chinese turnip and then tiger prawns. Finally, top with aragula.
Spoon some vinaigrette over the aragula and sprinkle the rest around the plate. Garnish with Szechuan pepper.
Ingredients
- 8 x 1.75 oz. pcs Large tiger prawns
- 1 pkt Aragula
- 3.5 oz. Chinese turnip, cut to matchsticks
- 3.5 oz.Cherry tomatoes
- ½ lb. Red and yellow peppers, roasted
For Vinaigrette
- ½ tbsp Szechuan pepper
- ¼ tbsp Sarawak black pepper
- 2 pcs Star anise
- 1 cup Olive oil
- 1 cup Balsamic vinegar
- 2 tbsp Tamarind juice
- Salt and pepper
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).