Jennifer Joyce

Prawn Salad with Pickled Plum Yuzu Dressing

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

My Asian Kitchen

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.

Prep 10 minutes

Ingredients

  • 100 g (3½ oz) mizuna, wild rocket (arugula) or baby kale
  • 180 g (6½ oz) large cooked peeled prawns
  • 150 g 5 oz) cherry tomatoes
  • 2 kumquats, thinly sliced (optional)
  • 2 tbsp diced sweet onion (see note)
  • 4 red or 1 watermelon radish, sliced

Pickled Plum Yuzu Dressing

  • 1 umeboshi (pickled plum)
  • 2 tbsp yuzu juice
  • 1 tbsp Japanese light soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp mirin

Method

To make the pickled plum yuzu dressing, pit the umeboshi and finely chop or mash. In a small bowl, whisk all the ingredients together.

Place the salad ingredients in a big bowl. Just before serving, toss everything together.

© 2018 All rights reserved. Published by Murdoch Books.