- 90 ml soy sauce
- 30 gm honey
- 30 ml mirin
- 1 tbsp finely grated ginger
- 1 garlic clove, finely chopped
- 2 tsp sesame oil
- 36 medium uncooked prawns, cleaned, tails intact
- 270 gm dried soba noodles
- 12 spring onions, trimmed and cut into 4cm lengths
- 9 shiitake mushrooms, halved
Cabbage and daikon salad
- 30 ml mirin
- 20 gm caster sugar
- 100 ml rice wine vinegar
- 100 gm daikon (about 1/3), cut into julienne
- 350 gm Chinese cabbage (about ¼), thinly shaved on a mandolin
- 2 spring onions, thinly sliced
- 1 tsp sesame oil
- 1For 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.
- 2Stir 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.
- 3Meanwhile, 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.
- 4Preheat 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.
Drink Suggestion: Exuberant Marlborough sauvignon blanc. Drink suggestion by Max Allen
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