Japanese Sunamono

Ingredients:

1 Lebanese cucumber

375 g Raw prawns

1/4 cup Rice vinegar

1 tablespoon Caster sugar

1 tablespoon Japanese soy sauce

1 teaspoon Finely grated fresh ginger

1 tablespoon Japanese white sesame seeds

Cooking Instructions:

Peel the cucumber with a vegetable peeler, halve it lengthways and remove any seeds with a teaspoon. Cut the cucumber into thin slices, sprinkle thoroughly with salt and set aside for 5 minutes. Rinse to remove salt, and pat dry with paper towels. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain the prawns and plunge them into cold water. When the prawns are cool, peel and de-vein them, leaving the tails intact. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber, cover and marinade in the refrigerator for 1 hour. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove the seeds from the pan at once to prevent burning. Drain the prawns and cucumber from the marinade. Arrange on serving plates, sprinkle with the sesame seeds and serve.

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