Sunamono Recipe

RECIPES OF JAPAN

Ingredients :

1

375g

1/4 cup

1 tablespoon

1 tablespoon

1 teaspoon

1 tablespoon

Lebanese cucumber

Raw prawns

Rice vinegar

Caster sugar

Japanese soy sauce

Finely grated fresh ginger

Japanese white sesame seeds

• Peel the cucumber with a vegetable peeler, halve it lengthways and remove any seeds with a teaspoon.
• Cut the cucumber into thin slices, sprinkle thoroughly with salt and set aside for 5 minutes.
• Rinse to remove salt, and pat dry with paper towels.
• Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked.
• Drain the prawns and plunge them into cold water.
• When the prawns are cool, peel and devein them, leaving the tails intact.
• Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves.
• Add the prawns and cucumber, cover and marinade in the refrigerator for 1 hour.
• Toast the sesame seeds in a dry pan over medium heat for 3 to 4  minutes, shaking the pan gently, until the seeds are golden brown; remove the seeds from the pan at once to prevent burning.
• Drain the prawns and cucumber from the marinade. Arrange on serving plates, sprinkle with the sesame seeds and serve.