Name: Prawn Salad with Pickled Plum Yuzu Dressing
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 tbsp caster sugar; 2 tbsp mirin; 1 tbsp Japanese light soy sauce; 2 tbsp yuzu juice; 4 red or 1 watermelon radish, sliced; 1 umeboshi (pickled plum); 100 g (3½ oz) mizuna, wild rocket (arugula) or baby kale; 2 kumquats, thinly sliced (optional); 150 g 5 oz) cherry tomatoes; 180 g (6½ oz) large cooked peeled prawns; 2 tbsp diced sweet onion (see note)

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Umeboshi (pickled plums) contain an unusually high level of citric acid and are purported to battle fatigue, eliminate toxins and even aid hangovers. The Japanese eat them for breakfast or with rice. When mashed, they add a lightning bolt of flavour to salad dressings. The plums are sold in jars of paste, but the salted whole plums taste better. Order them online or buy at a Japanese shop.