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Prawns in cucumber ‘noodles’ with a Japanese dipping sauce


Makes: Makes about 16 prawn ‘sticks’
Prawns in cucumber ‘noodles’ with a Japanese dipping sauce
Recipe photograph by Martin Poole

Prawns in cucumber ‘noodles’ with a Japanese dipping sauce


Makes: Makes about 16 prawn ‘sticks’

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Nutritional information (per serving)
Calories
16Kcal
Fat
0gr
Saturates
0gr
Carbs
1gr
Sugars
1gr
Fibre
0gr
Protein
2gr
Salt
0.5gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 cucumber
  • flaked sea salt
  • 1 tbsp rice vinegar
  • 1 x 150g pack cooked king prawns
  • 1 tsp black roasted sesame seeds or toasted sesame seeds, to garnish
For the dipping sauce
  • 1 tsp caster sugar
  • 2 tbsp rice vinegar
  • 3 tbsp Japanese soy sauce (we like Kikkoman)
  • 1⁄2 tsp sesame oil
  • 1 tsp grated root ginger

Step by step

Get ahead
Prepare to the end of step 3 a few hours ahead and keep chilled.
  1. Using a swivel-bladed vegetable peeler, shave ribbons off one side of the cucumber then the other, discarding the central core – you will need 1 ribbon per prawn. Toss together with a pinch of sea salt and the rice vinegar in a bowl and leave to stand for 5-10 minutes. Drain and pat dry on kitchen paper.
  2. Wrap each prawn in a cucumber ribbon, secure with a cocktail stick, store in a lidded container and keep chilled.
  3. For the dipping sauce, dissolve the caster sugar in the rice vinegar, then stir in the soy sauce, sesame oil and ginger, adjusting the ingredients a little to taste. Transfer to a well-sealed container. Wrap the sesame seeds in a small piece of foil for easy transportation, and tuck in ice packs next to the box of prawns.
  4. To serve, sprinkle the sesame seeds over the prawn skewers, with the dipping sauce on the side.

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