Tempura Asparagus Salad Recipe
ground pork, grilled prawns, coconut-lime-chili dressing, crushed peanuts, fried shallot, cilantro *can be made GF
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Ingredients
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Salad Ingredients
Method
Preparation
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling water for 2-3 minutes until they are tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain and set aside.
Cook the Pork
In a skillet over medium heat, cook the ground pork until browned and cooked through, about 5-7 minutes. Season with salt and set aside.
Grill the Prawns
Preheat a grill or grill pan. Season the prawns with salt and grill for about 2-3 minutes on each side until cooked through. Set aside.
Fry the Shallots
Thinly slice the shallots and fry them in a small amount of oil over medium heat until golden and crispy. Drain on paper towels and set aside.
Make the Dressing
In a bowl, whisk together coconut milk, lime juice, chili paste, and salt until well combined.
Assemble the Salad
In a large bowl, combine the blanched asparagus, cooked ground pork, grilled prawns, and cilantro. Drizzle with the dressing and toss gently to combine. Top with crushed peanuts and fried shallots before serving.