King prawns with pine nut dressing

Name: King prawns with pine nut dressing
Yield: Serves 2
Cuisine: Korean
Ingredients: 75 g/3 oz bamboo shoots, sliced; ½ cucumber; 15 ml/1 tbsp mirin or rice wine; 20 g/¾ oz fresh root ginger, peeled and sliced; 6 large king prawns (jumbo shrimp); 60 ml/4 tbsp pine nuts; 10 ml/2 tsp sesame oil; 2.5 ml/½ tsp salt; ground black pepper; 90 g/3½ oz beef flank; 15 ml/1 tbsp vegetable oil; salt and ground white pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This seafood dish is a sophisticated appetizer passed down from the royal banqueting tables of a bygone age. Succulent steamed prawns are mixed with shredded beef and crunchy bamboo shoots then coated with a rich pine nut dressing to create a scintillating chilled dish.

Ingredients

6 large king prawns (jumbo shrimp)
20 g/¾ oz fresh root ginger, peeled and sliced

Asia
Korea
Starter
Fish course
Street Food

Method

Hold each prawn between two fingers and gently pull off the tail shell. Remove the small claws beneath the body. Rinse well. Prepare a steamer over a pan of boiling water, with a bowl in place under the steamer to catch any liquid. Place the prawns in the steamer with the ginger, and pour over the mirin or rice wine. Season with salt and pepper. Steam for 8 minutes.

Ingredients

Method

Photos