Prawns and Daikon Salad with Ume-Shiso Dressing

Ingredients for Prawns and Daikon Salad with Ume-Shiso Dressing

• 1 (275g) piece daikon radish, peeled

• 350g medium prawns, peeled

• 1 tablespoon vegetable oil

• 45ml mirin (Japanese sweet rice wine)

• 1 1/2 tablespoons rice vinegar (not seasoned)

• 2 1/4 teaspoons umeboshi plum vinegar

• 2 tablespoons umeboshi plum paste

• 1 1/2 teaspoons reduced-sodium soy sauce

• 3/4 teaspoons packed light brown sugar

• 70ml vegetable oil

• 45ml finely chopped green shiso leaves (about 9)

• an adjustable-blade slicer

• a large (2-burner) ridged grill pan (preferably cast-iron)

How to make Prawns and Daikon Salad with Ume-Shiso Dressing

Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.

While daikon soaks, toss prawns with oil and 1/8 teaspoons pepper. Heat grill pan over medium-high heat until hot, then cook prawns, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.

Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.

Stir prawns into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with prawns. Serve drizzled with some of remaining dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.