Sam Choy's Kitchen recipe: Arugula Endive Salad with Tempura Pawns
Salad: 3 oz. Baby Arugula 6 oz. Belgium Endive 4 oz. Fresh Hearts of Palm 2 oz. Toasted Pine Nuts 2 oz. Maui Pineapple 10 pc. Teardrop Tomatoes 6 pc. Tiger Pawns Salt & Pepper to taste
Dressing: 1 oz. Basil Leaves 4 Tbs. Extra Virgin Olive Oil 2 Tbs. Fresh Lemon Juice 1 tsp. Dijon Mustard Salt & Pepper to taste
Tempura Batter: 1 cup Tempura Batter 3/4 cup Water 1/2 cup Beer 1 Egg Yolk Salt to taste
Method: Carefully wash the arugula salad, slice endive into quarter inch wheels so it will fall apart. Peel off the outer layer of the fresh hearts of palm, dice into medium size cubes also dice the pineapple into small cubes. Toast pine nuts in a frying pan over medium heat for about four minutes, till lightly golden brown. Cut teardrop tomatoes in halves.
Peel tiger prawns and devein by cutting them open on the back. Score them to prep for tempura. Place all ingredients for the dressing in a blender, blend till emulsified, season to taste with salt and pepper. Mix tempura batter with water, beer, and egg yolk, whisk till very smooth. Season with a touch of salt and half cup of ice cubes. Deep fry the prawns by dipping them into the batter one at a time, remove from the fryer when golden brown. Assemble the salad with all ingredients and season with salt and pepper, dress it on the plate and garnish with tempura prawns.