Method First season the prawns and then dip into the tempura batter and fry. While this is taking place wilt down the spinach, wild rocket and the snowpea leaf with a little olive oil, don't cook too much as all the juices will come out of the greens. Place the wilted greens at one end of the plate and the blini at the other end. When the prawns are golden take them out and arrange then on the wilted greens, dress the salad and place on the blini then drizzle around the broth. There you have it!
Aqua Dining, Nth Sydney
John Fotiadis Photography
recipes come with the compliments of
Gourmet Herbs - phone 0416 000 614 - www.gourmetherbs.com.au
Previously featured recipes can be found here