Recipe courtesy of Robert Clark
Episode: Vancouver
Print
Total:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min
Yield:
2 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 8 to 10 spot prawns
  • Sea salt
  • 2 Pickled Baby Beets, recipe follows
  • 2 small red radishes, thinly sliced
  • 1 scallion, thinly sliced on the bias
  • 1/2 small cucumber, thinly sliced
  • Sunomono Dressing, recipe follows
Pickled Baby Beets:
  • 1 bunch baby beets
  • 1/4 cup seasoned rice wine vinegar
Sunomono Dressing:
  • 1 3/4 cups (400 milliliters) seasoned rice wine vinegar
  • 1 cup (250 milliliters) mirin
  • 3/4 cup plus 1 1/2 tablespoons (200 milliliters) lemon juice
  • 3/4 cup plus 1 1/2 tablespoons (200 milliliters) unseasoned rice wine vinegar
  • About 1/2 cup (100 milliliters) pineapple juice

Directions

Watch how to make this recipe.

Bring a small saucepan of water to a boil. Place the spot prawns in a shallow heatproof dish and dust liberally with sea salt. Pour the boiling water over the prawns and let sit until cool enough to handle, about 30 seconds. Remove the prawns and peel, discarding the heads and shells. Place directly into serving dishes, and then arrange the Pickled Baby Beets, radishes, scallions and cucumbers around the prawns. Drizzle the Sunomono Dressing on top and serve immediately.

Pickled Baby Beets:

Cook the beets in boiling water until fork tender. Drain, and then remove the skins and place the beets in a small bowl. Toss in the vinegar and let sit to absorb. Use immediately, or store in an air-tight container up to 1 week.

Sunomono Dressing:

Whisk together the seasoned rice wine vinegar, mirin, lemon juice, unseasoned rice wine vinegar and pineapple juice in a bowl.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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