Blue Plate Catering
1061 West Van Buren Street
Chicago
(312) 421-6666
www.blueplatechicago.com


Marinated Grilled Prawns, Avocado, Mango Carpaccio, Green Tea Soba Noodles and Chili Lime Vinaigrette

Ingredients:
2 + prawns

Marinade for Prawns
1 cup cilantro
2 Tbs jalapeno
2 Tbs garlic
1 Tbs sea salt
1 tsp white pepper
1/2 cup lime juice
2 Tbs lime zest

Directions:
Combine all ingredients in a food processor or blender Marinate prawns 20 minutes prior to grilling.

Salad

Ingredients:
2 cups radicchio
1 avocado, cubed
3 bags green tea
1 bunch Hong Kong scallions
1 mango carpaccio
8 oz soba noodles
1 Tbs Tobiko Roe
1/4 cup candied cashews
1 Tbs mancha (green tea powder)
2 Tbs cilantro, chiffonade

Chili Lime Vinaigrette

Ingredients:
1/4 cup pickled ginger
1/2 cup ginger vinegar
1/4 cup turbinado sugar
1 Tbs chili paste
1 bunch cilantro
1 whole lime
1 jalapeno, with seeds
sea salt and ground black pepper, as needed
1/4 tsp Togarashi
1 cup extra virgin olive oil
1 Tbs sesame oil

Directions:
For the dressing, combine first group ingredients in a blender, season and then emulsify with oils. Cook soba noodles in green tea for four to six minutes. Drain and cool noodles, toss in vinaigrette and set aside. Cut all appropriate garnishes. Season and grill prawns on indoor or bbq grill for 4 minutes, turning after 2 minutes. Build salad with radicchio cup, noodles all garnishes and then Prawns. Place a small amount of vinaigrette on the serving plate and garnish with Tobiko Roe.