BBQ Tiger Prawns
Hari Raya is just around the corner! Let’s get started with the tasty treats!
November 19, 2020
Daikon, Kyuri & Kombu Salad with Ume Boshi Dressing
Quick and healthy salad with tangy homemade dressing.
Pre-cut kombu kelp, washed 1 piece
Kyuri, shredded 1no
Daikon, peeled and shredded 100g
Shisho leaves, julienned 3 pieces
Dried bonito flakes/ ‘Katsuobushi’ 1/4 cup
Umeboshi plums pitted and chopped finely 2 nos
Rice vinegar 2 tablespoons
Honey 1 tablespoon
Ponzu sauce 1 1/2 tablespoons
Extra virgin olive oil 1 tablespoon
White sesame seeds, toasted 1/2 teaspoon
1
DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.
2
Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.
3
Blanch dried kombu in simmering water until softened. Drain and rinse under running water.
4
In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes.
Ingredients
Pre-cut kombu kelp, washed 1 piece
Kyuri, shredded 1no
Daikon, peeled and shredded 100g
Shisho leaves, julienned 3 pieces
Dried bonito flakes/ ‘Katsuobushi’ 1/4 cup
Umeboshi plums pitted and chopped finely 2 nos
Rice vinegar 2 tablespoons
Honey 1 tablespoon
Ponzu sauce 1 1/2 tablespoons
Extra virgin olive oil 1 tablespoon
White sesame seeds, toasted 1/2 teaspoon
Directions
1
DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.
2
Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.
3
Blanch dried kombu in simmering water until softened. Drain and rinse under running water.
4
In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes.
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BBQ Tiger Prawns
November 19, 2020
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