Shichimi togarashi-rubbed prawns resting on a crunchy, fresh salad.
1 small Chinese cabbage heart, finely shredded
4 spring onions, sliced
2 carrots, julienned
leaves from 1 bunch coriander
40g toasted pine nuts
2 tbsp toasted sesame seeds
16 large cooked king prawns
1 tbsp shichimi togarashi (Japanese spice mix)
For the sesame dressing
1½ tbsp Chinese sesame seed paste
60ml light soy sauce
2½ tbsp rice vinegar
1½ tbsp castor sugar
4 garlic cloves, peeled and finely chopped
2 tbsp finely grated ginger
60ml sesame oil
1. To make the dressing, mix the sesame paste and soy sauce in a bowl. Add the vinegar and sugar, stirring until sugar is dissolved. Whisk in the garlic, ginger and sesame oil. Mix the dressing with about 3 tbsp water, until it is thin enough to easily coat the salad. Set aside for 30 minutes to allow the flavours to develop.
2. In a bowl combine the cabbage, spring onion, carrot and most of the coriander (reserve some leaves for garnish). Add the pine nuts and sesame seeds, then the dressing.
3. Divide salad among 4 plates, roll each prawn in the shichimi togarashi, then place 4 prawns on top of each salad plate. Scatter with the remaining coriander and serve immediately.