- For the salsa:
- ½tsp miso paste
- juice and zest of ½ a lime
- 2tsp rapeseed oil
- 2 large ripe tomatoes, peeled, deseeded and diced
- 1 small green chilli, finely chopped
- 4 Westlands shiso leaves, finely chopped
- sugar to taste
- Maldon sea salt, finely ground
- fresh black pepper
- For the prawns:
- 2tbs rapeseed oil
- 20 large deveined tiger prawns
- 20g unsalted butter
- 1 clove of garlic, minced
- To serve:
- 4 Westlands shiso leaves
- 1tbs crisp garlic breadcrumbs
- 1tsp sesame oil
Fried Tiger Prawns with Westlands Green Shiso and chilli salsa
Ingredients
Method
For the salsa:
Mix the miso paste with the lime juice, zest and the oil. Add the tomato, chilli and Westlands shiso leaf and season with the sugar, salt and pepper.
For the prawns:
Heat the oil in a large non stick pan, season the prawns and place in the hot oil. Add the butter and when it starts to foam, add the garlic and flip the prawns over. Cook until the prawns have changed colour and are cooked through, 2-3 minutes. Drain on paper towel.
To serve:
Place a Westlands shiso leaf in the centre of each plate and arrange the prawns on top. Spoon the salsa across the prawns and dot some around the plate. Scatter the breadcrumbs over the prawns and finish with a drizzle of sesame oil.
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