This refreshing salad is a typical side dish for a Japanese table and it’s a great palate cleanser. You can replace the prawns with octopus or white crab meat.
Remove the seeds from the cucumber using a teaspoon and slice it thinly. Add the salt and toss to coat. Leave the cucumber to stand for 5 minutes, then squeeze out any excess water.
Soak the wakame in a small bowl of water for about 5 minutes, then drain.
Bring a small saucepan of water to the boil over medium heat. Add the prawns and boil for 2 minutes. Drain and leave to cool. Once cooled, cut the prawns in half lengthways and remove the vein from the back.
Mix the dashi, vinegar, soy sauce and sugar in a small bowl until the sugar has dissolved.
Assemble the cucumber, wakame, prawns and ginger in a bowl and pour the dressing over the top to serve.
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