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Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba
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Serves
4
Cooking Time
Prep time 45 mins, cook 8 mins (plus pickling, marinating, chilling)
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90 ml
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soy sauce
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30 gm
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honey
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30 ml
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mirin
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1 tbsp
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finely grated ginger
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1
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garlic clove, finely chopped
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2 tsp
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sesame oil
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36
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medium uncooked prawns, cleaned, tails intact
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270 gm
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dried soba noodles
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12
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spring onions, trimmed and cut into 4cm lengths
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9
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shiitake mushrooms, halved
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For brushing:
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vegetable oil
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To serve:
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toasted sesame seeds
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| Cabbage and daikon salad |
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30 ml
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mirin
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20 gm
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caster sugar
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100 ml
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rice wine vinegar
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100 gm
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daikon (about 1/3), cut into julienne
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350 gm
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Chinese cabbage (about ¼), thinly shaved on a mandolin
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2
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spring onions, thinly sliced
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1 tsp
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sesame oil
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To serve:
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toasted sesame seeds
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1
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For cabbage and daikon salad, stir mirin, sugar, ginger and 80ml vinegar in a saucepan over medium heat until sugar dissolves, then bring to the boil. Add daikon, transfer to a non-reactive container and refrigerate to pickle (25-30 minutes). Just before serving, drain daikon (reserve 2 tbsp liquid), combine daikon and reserved liquid in a bowl with remaining ingredients, toss lightly to combine, scatter with sesame seeds and refrigerate until required.
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2
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Stir soy sauce, honey, mirin, ginger, garlic and half the sesame oil in a small saucepan over low heat to combine. Transfer to a non-reactive container, cool slightly, add prawns and refrigerate to marinate (20 minutes). Meanwhile, soak bamboo skewers in cold water.
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3
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Meanwhile, cook noodles in a large saucepan of boiling salted water until just tender, drain, rinse under cold running water, drain, toss in a bowl with remaining sesame oil and refrigerate to chill.
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4
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Preheat a barbecue or char-grill pan to high heat. Drain prawns (reserve marinade) and thread onto bamboo skewers, alternating with spring onion and mushroom. Brush lightly with oil, then barbecue, turning occasionally and basting with remaining marinade, until just cooked through (2-3 minutes). Scatter with sesame seeds and serve with cabbage and daikon salad and chilled soba.
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This recipe is from the January 2012 issue of Australian Gourmet Traveller.
Drink Suggestion Exuberant Marlborough sauvignon blanc.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Vanessa Austin & Emma Knowles
DRINK SUGGESTION Max Allen
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