Designed for professional chefs, check out this Arabic Flat Bread with Lime Teriyaki King Prawn Salad recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning Powder and Knorr Professional Teriyaki Sauce.
Ingredients
Advance Preparations:
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Semolina 50.0 g
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Oil 40.0 ml
Dough:
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Castor Sugar 100.0 g
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Salt 8.0 g
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Milk 420.0 ml
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Eggs, beaten 100.0 g
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Vinegar 30.0 g
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Flour, rice 920.0 g
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Potato starch 130.0 g
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Flour, tapioca 70.0 g
Flatbread:
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Prawns 750.0 g
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Water for lime seasoning 60.0 ml
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Rocket leaves 400.0 g
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Spring Onion 100.0 g
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Olive oil 50.0 ml
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Oil 50.0 ml
Garnish:
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Mint leaves 200.0 g
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Lime 5.0 pc
Preparation
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Advance Preparations:
- Set the oven to 200°C.
- Rub 10ml of oil onto each baking tray and dust with the ground semolina. Do this 4 times.
- Ensure all prawns have been cleaned and deveined.
- Finely slice the spring onions.
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Dough:
- Put the caster sugar, rice flour, potato starch, tapioca flour and salt in a mixing bowl. Using the dough hook start to mix the dry ingredients together.
- Slowly add the milk, eggs and vinegar into the mix.
- Once it forms a smooth dough, take out and divide into 10 even balls and cover with Clingfilm.
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Flatbread:
- Place the dough directly on the tray and roll into an oblong (these need not be uniform).
- Bake at 200°C for 12 mins or until they are cooked and crisp.
- Marinate the prawns in Knorr Lime Seasoning and Knorr Professional Teriyaki Sauce for maximum 20 minutes. While flatbreads are cooking, place a large frying pan on the heat and sauté in 20ml of oil the prawns, making sure they are coloured on both sides. Place the prawns in a large bowl and keep hot.
- Add the rocket and spring onions and toss all in together before layering onto the warm flatbreads and serving.
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Garnish:
- Add some fresh herbs like mint or coriander on top and place a slice of fresh lime next to it.
