15 hours ago
Prawn, cucumber and radish salad with sanbaizu vinegar
This dish involves a fusion of Japanese and Chinese elements. Sanbaizu (available from is Japanese, a slightly sweet vinegar that is made with dried bonito (fish) flakes, giving it an umami edge. It's good used with a plain bit of fish, too.
You could replace the prawns here with raw chopped tuna, or fried squid or scallops. You can add other elements too – avocado, for example, or more crispy vegetables. The dried seaweed provides little salty, crispy bits and enhances the flavour of the prawns, but leave it out if you don't like it.
Ingredients
½ cucumber
2 tsp caster sugar
3 tsp light soy sauce
6 tbsp sanbaizu
130g radishes, cut into matchsticks
1 tbsp dried wakame seaweed (optional)
85g podded edamame
165g-200g raw king prawns (if buying from a supermarket, you might see packs of either weight)
1 tbsp groundnut oil
1 garlic clove, grated to a purée
½cm-thick slice of ginger root, peeled and grated to a purée
½ red chilli, deseeded and finely chopped
A few micro leaves such as cress, to serve (optional)
Handful of fresh coriander leaves, to serve
Sesame seeds, to serve (optional)
Jasmine rice or sushi rice, to serve
