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Crispy U.S. Tater Tots with Spinach Salad

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Print Recipe
Total Time20 Mins
Prep Time10 Mins
Cook Time10 Mins
ServingsServes 1 pax

Dish

AppetizerSalad

Prep Time

10 Mins

Cook Time

10 Mins

Serving

Serves 1 pax

Ingredients

  • 120gm U.S. Tater Tots
  • 50gm Local Baby spinach
  • 150gm Avocado
  • 10ml Coconut extra virgin oil
  • 1nos Eggs (Boiled)
  • 50gm Shallot (Chopped)
  • 5ml Olive oil
  • 40gm Smoked Sticky beef
  • 10gm Parmesan Cheese
  • 5ml Lemon Juice
  • 2gm Spring Onion (Sliced)
  • 20gm Cherry Tomato (Cut half)
  • 2ltr Water
  • 300ml Cooking Oil
  • 1gm Chili flakes
  • 20ml Honey
  • 80gm Bunga kantan (Chopped)
  • Salt and Pepper

Preparation

  1. In a bowl add olive oil, chili flakes, lemon juice, spring onion and honey, followed by chopped bunga kantan. Whisk the mixture till they become a dressing and set aside.
  2. Boil water with salt. Use this water to boil the egg for 6 minutes before cutting it into half.
  3. In the salad bowl mix the clean baby spinach, cube avocado and diced tomatoes.
  4. Deep fried the Frozen U.S. Tater Tots till crispy and golden brown. Once done, mix with the salad bowl ingredients and toss it together with the dressing that has been done at the first step.
  5. Place the salad with the U.S. Tater Tots in a nice bowl and place the boiled egg on top with the shaved parmesan cheese.
  6. Sprinkle chopped beef bacon on top of the salad and serve.

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