Ingredients
10 g dried wakame seaweed
12 tiger prawns, peeled
½ cucumber
½ tsp SIDS CRAZY LEMON
salt
DRESSING:--
4 tbsp SIDS BOYSENBERRY VINEGAR
1 tbsp shoyu
2 cm root ginger, thin strips
Directions
Soak Wakame in a pan of cold water for 20 minutes until fully expanded then drain. (Wakame expands to 3-5 times its' original size) Insert a toothpick into the back of each prawn then remove the black vein. Cook in lightly salted water until they curl up completely then rinse in cold water and drain. Peel half the skin in strips then cut the cucumber in half lengthways. Scoop out the seeds then slice thinly with a knife or mandolin. Sprinkle with SIDS CRAZY LEMON and leave 20 minutes in a sieve to draw out excess liquid. Blanch the wakame then cool under cold running water then press to remove excess liquid. Repeat the rinsing and draining process several times.
Mix the dressing ingredients in a bowl including SIDS BOYSENBERRY VINEGAR. Add wakame and cucumber and mix. Pile up the mixture in 4 bowls or plates then prop the prawns against the heap. Garnish with ginger and serve.
