Delicious prawns from the farm tossed in coconut cream based dressing served atop Pacific heart of palm
The light crispy crunch of the fresh gourmet heart of palm contrasts with the soft but firm Fijian river prawns to make a fresh tasting taste in our fine dining restaurant
COLIN CHUNG
Ingredients
Ingredients for Salad:
- 60 g ( ¾ cup) Heart of Palm, diagonally sliced 2-3mm;
- ½ cup Ota (fern shoots), large tops blanched in salted water and cooled;
- 6 river Ura (prawns), tails shelled and cleaned except for the tail end;
- 2 tbsp Lime & Coriander Aioli.
Ingredients for Lime & Coriander Aioli dressing :
- 1 cup coriander, leaves and young stems;
- 2 eggs;
- 1 tsp Dijon mustard;
- 2 tbsp honey;
- 2 tsp garlic, minced;
- 2 ½-3 cups vegetable oil;
- 1 tbsp hot water;
- 2 limes, juice of
- 2 good heavy dashes of fish sauce.
Makes 1 portion
Lime & Coriander Aioli
- Put the first 5 ingredients in a blender.
- Slowly add the vegetable oil and whiz until you have a very thick sauce.
- Add the hot water and whiz to stabilise.
- Finally add the lime juice and fish sauce.
- Taste, and adjust your recipe to achieve a good balance of sweet, sour and creamy with a hint of saltiness.
(Keeps for at least a week in the fridge).
Presentation
- Mix and mound the sliced hearts of palm and ota in a wide-rimmed shallow bowl or plate.
- Attractively place the prawns over the salad and drizzle with Lime & Coriander Aioli.
- To serve, garnish with a slice of Heart of Palm and a perfect fern shoot sprig