White Asparagus And Prawn Salad With Yuzu Dressing

by Ling @ 22 Oct 2013

Ingredients
12 prawns
6 white asparagus spears, peeled
18 konbu strips
80g mix lettuce greens
Yuzu Dressing
1 tsp garlic paste
65ml grapeseed oil
35ml yuzu juice
5ml soy sauce
Sea salt and freshly ground black pepper, to taste

Preparation
For the yuzu dressing: Place the garlic paste into a mixing bowl. Gradually add in the grapeseed oil, yuzu juice, and soy sauce and whisk until emulsified. Set aside.

Poach the prawns and white asparagus in a pot of boiling salted water. Remove and plunge into an ice water-bath. Drain well and wrap each poached prawn and poached white asparagus with a strip of konbu and keep chill in the refrigerator for about 8 hours.

Place the mixed lettuce greens into each serving bowl. Set aside. Remove the konbu strips from the chilled poached prawns and asparagus. Cut the chilled asparagus in half lengthwise, and arrange evenly around the serving bowl. Add in the chilled prawns and the yuzu dressing.

Serves 4

White Asparagus And Prawn Salad With Yuzu Dressing

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