Total time: 30 min
- 1lb raw medium spot prawn tails
- About 2 tsp fine sea salt
- 1/3 cup mayonnaise
- About 1 tbsp toasted sesame oil
- 1/2 English cucumber, thinly sliced
- 5 or 6 medium radishes, thinly sliced
- 3 cups loosely packed baby arugula
- 1/4 cup seasoned rice vinegar
- 1 tsp black sesame seeds
- 1 tsp toasted white sesame seeds
- Bring a kettle or medium pot of water to a boil. Arrange prawns in a shallow baking dish in a single layer and sprinkle with 2 tsp. salt. Cover with boiling water, stir once with a spoon, and poach until just barely opaque, 30 to 45 seconds, depending on size (spot prawns cook very quickly!). Transfer to ice water to cool, then drain. Continue with the recipe; or to make ahead, chill up to 8 hours.
- Whisk mayonnaise with 1 tbsp of oil in a small bowl and set aside.
- Combine cucumber, radishes, arugula, and vinegar in a large bowl; toss to coat. Drain excess vinegar, add prawns and a pinch or two of salt to taste, and toss gently. Serve immediately, otherwise, the vinegar will break down the texture of the prawns and they’ll get rubbery.
- Divide salad among plates and spoon a dollop of mayonnaise next to each salad. Sprinkle with black and white sesame seeds and a few drops of oil.
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Our spot prawns are wild-caught in BC and come directly from BC Fishing Vessels. They are head off, shell on tails with roughly 24-30 tails per pound.
1/2 lb tubs tail shell on, frozen in seawater.