Spot Prawn Sunomono

Recipe courtesy Chef Robert Clark
Show: Hook, Line & Dinner Episode: Vancouver
TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: 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
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Directions

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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.
Whisk together the seasoned rice wine vinegar, mirin, lemon juice, unseasoned rice wine vinegar and pineapple juice in a bowl.

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