RECIPES OF JAPAN

Sunomono

Ingredients

1

375 gm

1/4 cup

1 tbsp

1 tbsp

1 tsp

1 tbsp

Lebanese cucumber

Raw prawns

Rice vinegar

Caster sugar

Japanese soy sauce

Finely grated fresh ginger

Japanese white sesame seeds

1. Peel the cucumber with a vegetable peeler, halve it lengthways and remove any seeds with a teaspoon
2. Cut the cucumber into thin slices, sprinkle thoroughly with salt and set aside for 5 minutes
3. Rinse to remove salt, and pat dry with paper towels
4. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked
5. Drain the prawns and plunge them into cold water
6. When the prawns are cool, peel and devein them, leaving the tails intact
7. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves.
8. Add the prawns and cucumber, cover and marinade in the refrigerator for 1 hour
9. 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
10. Drain the prawns and cucumber from the marinade
11. Arrange on serving plates, sprinkle with the sesame seeds and serve