Name: Shichimi-spiced prawns with radish salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small_piece daikon (400g) cut into matchsticks; 1 kilogram uncooked medium king prawns; 1 tablespoon honey; 1 tablespoon light soy sauce; 2 teaspoon shichimi togarashi; 1 tablespoon vegetable oil; 2 tablespoon rice vinegar; 2 tablespoon mirin; 1 teaspoon caster sugar; 500 gram red radishes, trimmed, cut into matchsticks; 1 1/2 cup firmly packed fresh coriander sprigs

Ingredients

1 small_piece daikon (400g) cut into matchsticks

1 kilogram uncooked medium king prawns

1 tablespoon honey

1 tablespoon light soy sauce

2 teaspoon shichimi togarashi

1 tablespoon vegetable oil

2 tablespoon rice vinegar

2 tablespoon mirin

1 teaspoon caster sugar

500 gram red radishes, trimmed, cut into matchsticks

1 1/2 cup firmly packed fresh coriander sprigs

Method

1.Soak daikon in medium bowl of iced water 10 minutes; drain.

2.Meanwhile, shell and devein prawns, leaving tails intact. Combine honey, sauce, seasoning and prawns in medium bowl.

3.Heat oil in large wok; cook prawns, in batches, until changed in colour.

4.Combine vinegar, mirin and sugar in medium bowl. Add radish, coriander and daikon; mix gently.

5.Serve spiced prawns with radish salad.

Shichimi togarashi (also known as seven-spice mix or seven-spice blend) is a Japanese spice blend. It is available from specialist spice shops and Asian grocery stores
Note

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Ingredients

Method

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