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Josh Emett: All green salad

Name: Josh Emett: All green salad
Cook time: 20 min
Yield: 1

with pan fried prawns and gourmet potatoes

Ready in around 20 mins

RECIPE FACT:

New Zealand’s very own world renowned chef, Josh Emett is the co-founder of Madam Woo, Hawker and Roll and Rata Restaurant. He worked for Gordon Ramsay for over 10 years, and has been a judge on MasterChef New Zealand. He has also recently become owner of The Oyster Inn on Waiheke Island.

Nutritional Info:

Energy: 3123kj (746Kcal)
Protein: 40g
Carbohydrate: 45g
Fat: 44g
Contains: Crustacea, Egg, Sesame, Soy, Tree Nut, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MARINADE THE PRAWNS AND COOK THE POTATOES:

Remove the prawns from their pot and pat dry with a paper towel. Add to a bowl with half of the sriracha, garlic and ginger marinade and set aside until needed. Remove the steamed gourmet potatoes from their packaging and cut each piece in half. Heat 1 tbsp of cooking oil in a non-stick pan over a medium-high heat. Once hot, add the steamed gourmet potatoes to the pan and sauté for 5-6 mins to warm them, add the remaining sriracha, garlic and ginger marinade. Cook for a further 1 min. Spread them out on a platter and set aside to cool a bit.
2. TO PREPARE THE SALAD:

Trim 1 cm off the end of the baby cos lettuce and discard the root and any damaged outer leaves. Separate the leaves and place half onto a serving dish, slicing the remining leaves into 1 cm strips and place on top of the leaves. Cut the Lebanese cucumber in half lengthways then cut on the diagonal into ½ cm slices. Remove the top of the snow peas and discard then cut each piece into 3 pieces. Pick the leaves from the coriander.
3. TO COOK THE PAN-FRIED PRAWNS:

Heat 1 tbsp of cooking oil in a non-stick frying pan over a high heat. Once hot add the prawns and fry for 30 secs each side. Remove from the pan.
TO SERVE:

Spread the potatoes, cucumber and snow peas over the cos lettuce then top with prawns. Dollop over the avocado crema then drizzle over the sesame dressing. Sprinkle over the pistachio and wasabi peas and finishing with coriander leaves.