Prawns in cucumber ‘noodles’ with a Japanese dipping sauce
Makes Makes about 16 prawn ‘sticks’ |
Prawns in cucumber ‘noodles’ with a Japanese dipping sauceSubscribe to Sainsbury's magazine
Makes Makes about 16 prawn ‘sticks’
Nutritional information (per serving)
- 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
Prepare to the end of step 3 a few hours ahead and keep chilled.
- 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.
- Wrap each prawn in a cucumber ribbon, secure with a cocktail stick, store in a lidded container and keep chilled.
- 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.
- To serve, sprinkle the sesame seeds over the prawn skewers, with the dipping sauce on the side.