Japanese Prawn and Cucumber Salad

Serves 4


Ingredients:

1 medium telegraph cucumber
375g raw medium prawns
¼ cup (60ml) rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds


Method:

1. Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels.
2. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Allow the prawns to cool, then peel and devein them.
3. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber and leave to stand for 1 hour.
4. Drain the prawn and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 20g;
Fat 2g;
Carbohydrate 7g;
Dietary Fibre 1g;
Cholesterol 140mg;
550 kj (130 cal)

Note: To toast the sesame seeds, place in a small dry pan and toss over low heat until the seeds are golden brown. Remove to a plate to cool.