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Wakame Seaweed Salad with Prawn and Cucumber

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Reiko Hashimoto, Level 1
Reiko Hashimoto
The secret to this delicious wakame salad is the delicate dressing made from soya sauce, mirin and rice vinegar. Follow Japanese Culinary Instructor Reiko Hashimoto in this Grokker Premium video as she shows you how to make this super easy and fresh seaweed salad. It's the perfect accompaniment to meat or fish, and can be served as a meal in its own right for a quick tasty lunch.

Cooking Recipe

1 large cucumber
3.5 oz. (100g) boiled shrimp or cooked crab meat
2 tbsp (10g) dried wakame seaweed
2cm, 3/4 inch pieces fresh ginger, sliced thinly
Sprinkle of toasted sesame seeds

For the dressing:
1/4 cup rice vinegar
1 & 1/2 tbsp soy sauce
3 tsp sugar
1 tbsp mirin
1 tsp grated ginger (optional)

1. Put the wakame seaweed in a small bowl and cover it with cold water. Stand for 5-7 minutes until the wakame softens. Drain and squeeze the water out.

2. Boil the prawns with a little water and a pinch of salt for two minutes or until just cooked. Let them cool down then de-shell and halve length-ways (if the prawns are small there is no need to cut into two).

3. Mix the rice vinegar, soy sauce, mirin and sugar together in a bowl making sure the sugar dissolves and then add grated ginger (optional). Roughly peel the cucumber and halve lengthways, cutting off or scraping out the seeds. Slice them thinly and diagonally. Add these to the dressing. Thinly slice the ginger, then collect the slices together and slice again to make needle thin. Place this in the bowl with the dressing and cucumber. Slice the shrimp into about three pieces and then add to the bowl. Add the wakame seaweed and mix all the ingredients together, throwing in a sprinkle of sesame seeds.

You are now ready to plate up.

Seaweed Salad with Prawns
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