Runner up - Tony Pham's Recipe

Tony Pham of George the Fishmonger, Queen Victoria Market

Tony Pham cleverly combines his Vietnamese heritage with a marketing degree, huge knowledge of seafood and an even bigger personality to bring life to his role at George the Fishmonger’s store. His fascination with the expansive choice of Australian seafood and his background (cooking South East Asian dishes at home both in Vietnam and England) make him a natural to enthuse us about cooking with his fresh Market seafood.

George the Fishmonger, Shop 35, Meat Hall, Queen Victoria Market P: 1300 781 779 W: www.georgethefishmonger.com.au

Tony's Australian Pear Salad with Crispy Tiger Prawns 

tonyphamandco

Serves 5 as an entree

Fried prawns:

  • 10 large Tiger prawns, peeled and deveined
  • 2 eggs
  • 300g Vietnamese green sweet rice flakes
  • 100g cornflour
  • ¼ tsp salt (or chicken powder)
  • Oil for cooking
  • Pear Salad:
  • 1 Lebanese cucumber, unpeeled, cut into fine julienne
  • 1 medium carrot, grated
  • 1 chilli, grated (optional)
  • 1 ½ cups small Vietnamese mint leaves, sliced
  • 1 firm Australian pear, unpeeled, cut into fine julienne

Dressing:

  • 1 tbs fish sauce
  • 1 tbs sugar
  • 1 tbs lime juice

To serve: Mayonnaise, sweet chilli sauce

  • Wash and rinse prawns and put them into a bowl with salt and mix well.
  • Place eggs in a bowl and beat lightly. Place cornflour on a plate. Place rice flakes on a separate plate.
  • Taking one prawn at a time, dip into beaten egg, coat with cornflour, dip in beaten egg again and finally coat with rice flakes, firmly pressing the prawns and make sure they are coated with flake well apart from tail end. Set aside until ready to cook and serve.
  • To prepare Pear Salad: Combine all prepared vegetables, fruit and herbs in a large bowl. Whisk dressing ingredients and toss through salad. Arrange salad on serving plates.
  • Heat oil and deep-fry prawns until just cooked and arrange two prawns on top of each serve of salad. Serve with mayonnaise and sweet chilli sauce.
  • Try serving extra dressing in a small pear ‘bowl’. Remove top of pear. Carefully remove core and flesh. Brush a little lime juice over cut surface of pear to prevent browning.

Tip:

  • Try serving extra dressing in a small pear ‘bowl’. Remove top of pear. Carefully remove core and flesh. Brush a little lime juice over cut surface of pear to prevent browning.

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