Sunamono Recipe

Ingredients :

1 Lebanese cucumber
375g Raw prawns
1/4cup Rice vinegar
1tablespoon Caster sugar
1tablespoon Japanese soy sauce
1teaspoon Finely grated fresh ginger
1tablespoon Japanese white sesame seeds

Method :

• 
  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.