King prawn kebabs with cucumber and cress salad
Serves 4
Ingredients:
For the kebabs:
8 king prawns, shelled,
de-veined and ready to use
1 piece of lemon grass
Salt
1 fresh cucumber
2 punnets cress
For the dressing:
50 g preserved ginger
1 tbsp honey
Juice of 1 lime
4 tbsp grape seed oil
200 ml sour cream
Salt and freshly ground
black pepper
1 chilli
Method:
1. Wash the prawns and pat them dry. Wash the
lemon grass and cut into quarters
lengthways, then cut each piece in half
across the length. Spear a giant prawn on
each sprig of lemon grass. Sprinkle with a
little salt, and steam in a perforated
container for 3 minutes at 90°C.
2. Peel the cucumber, and slice finely
lengthways. Cut the cress and combine with
the cucumber.
3. For the dressing, blend the ginger with a
little of the syrup, the honey, lime juice, oil
and sour cream using a hand-held blender.
Season to taste with salt and pepper.
4. Deseed the chilli, wash and cut into fine
strips.
5. Place the salad on plates, arrange 2 kebabs
on top of each and drizzle with the dressing.
Garnish with the chilli strips.
37
Tip
Daikon radish is a white radish from
Japan. Sprouting the seeds makes a
very decorative cress which can be
used in the same way as the more
familiar garden cress.
