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Recipe courtesy of Robert Clark

Spot Prawn Sunomono

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 2 servings
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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


  1. 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:

  1. 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:

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