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Passion and coriander salad

This dish consists of:
  1. salad of apple and fennel
  2. tempura of prawn
  3. mayonnaise of passion fruit and coriander

Ingredients

Pepper
Fennel
1units.itemsGranny Smith apple
Lemon juice
Salt
Olive oil
Butterhead lettuce

red curry paste
Cold water
prawns, raw and peeled
Tempura flour

70gEgg white
100gpassion fruit vinegar
350mlSunflower oil
0.5bunch of flat Italian parsley

Preparation

  1. Peel the fennel using a peeler.
  2. Slice the fennel and apple thinly with a mandoline and then cut them into julienne strips.
  3. Wash the lettuce and tear into large pieces.
  4. Mix the lettuce with the apple and fennel.
  5. Season with olive oil, a little lemon juice, salt, and pepper.
  6. Toss loosely together.

  1. Mix the tempura flour to taste with red curry paste.
  2. Add cold water until you have a batter with the consistency of yogurt.
  3. Dip the prawns in the batter and fry until crispy.

  1. Put the coriander and oil in a blender and blend finely.
  2. Strain this oil.
  3. Put the egg white and vinegar in a tall container and mix with an immersion blender.
  4. While blending, add the coriander oil.

  1. Arrange the salad with the tempura on a plate.
  2. Garnish with the mayonnaise.
  3. Serve with red curry prawn crackers (33086992).