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The Dish we recommend for this recipe. |
A salad made for summer: plump prawns and crisp, juicy cucumber in a yoghurt sauce seasoned with the flavour of Dish.
Ingredients (serves 2)
- Cucumber: 180g (2 small ones, or about 1 large)
- Peeled prawns: 80g
- ★Sauce
- Plain yoghurt (unsweetened): 4 tbsp
- Onion (finely chopped): 1 tbsp
- Dish Symphony No.2: 1/2 tsp
- Salt: a little
Method
- Coat the cucumber: 180g in salt and roll it on a chopping board, rubbing as you go. Leave for 10 minutes, then rinse with water and pat dry.
This technique is called “itazuri” (rolling cucumber in salt on a board). It draws out moisture, so the flavour of the cucumber comes through more strongly and the seasoning takes better. Use the 10 minutes of waiting to get steps 2 and 3 below done. - Score the backs of the peeled prawns: 80g with a knife, remove the vein if there is one, rinse with water and drain.
- Bring a pan of water to the boil and cook the peeled prawns: 80g over medium heat. Once the prawns change colour, turn off the heat and leave for 5 minutes, then drain in a colander and let them cool a little.
- Tap the cucumber from step 1 with a rolling pin to crack it, and cut it in half lengthways. Cut each piece in half lengthways again, then into 3 or 4 pieces.
- Mix all the “★sauce” ingredients together.
(Taste as you go and adjust the salt to your liking.) - Arrange the cucumber and prawns on a plate, pour over the sauce, and it is done. A final pinch of “Dish Symphony No.2” sprinkled over makes both the aroma and the look more striking.