db Bistro Moderne

Culinary Recipes

Prawn Chop Chop Salad

The Vancouver Sun July 2009

 

Serves 6

( download recipe)

 

Pickled Mushrooms

• 18 each medium fresh shiitake mushrooms, trimmed and washed
• 2 heads honshemiji mushrooms, trimmed and washed
• 2 cups rice wine vinegar
• 7 Tbs sugar
• 1 Tbs, 2 tsp salt

Place the trimmed and washed mushrooms in a medium bowl. Simmer the rice wine vinegar with the sugar and salt to dissolve; then pour over the mushrooms to submerge completely. Cover and marinate overnight or up to 4 days.

 

 

Sesame Ginger Dressing

• 1 1/2” piece fresh ginger, peeled
• 1/4 cup rice wine vinegar
• 2 tablespoons orange juice
• 1 1/2 ounces mayonnaise
• 1 teaspoon soy sauce
• 2 tablespoons sesame oil
• 6 tablespoons grape seed oil
• Tabasco sauce, to taste
• Salt and pepper to taste

Finely grate the fresh ginger and place in a blender with the vinegar, orange juice, mayonnaise and soy sauce. Blend to combine, then stream in the sesame and grapeseed oil on low speed. Season to taste with Tabasco, salt and pepper.

 

Salad

• 2 heads romaine lettuce, washed, cored, and leaves sliced into strips 1/2” thick widthwise
• 1 cucumber, rinsed, quartered lengthwise, and sliced on the bias into diamonds
• 2 carrots, thinly sliced into ribbons
• 1/2 bunch red radishes, washed and thinly sliced
• 1/4 ripe red watermelon, medium diced
• 1 red pepper, peeled, seeded, and thinly sliced
• 1/2 bunch cilantro, washed, leaves only
• 1/2 bunch scallions, washes and sliced on a bias
• 1/4 head fennel, or 5 baby fennel, sliced thin
• 1 avocado, deseeded, peeled, and diced

Sunshine Coast Prawns

• 18 each large spot prawns
• 2 cloves garlic, crushed
• Olive oil, as needed
• Salt and pepper to taste

Shell and de-vein the prawns and toss with garlic, olive oil to coat, and a pinch of salt and pepper. Marinate, chilled for 1 hour. Meanwhile, heat the grill.

 

Just before cooking the prawns, toss the salad ingredients in a large bowl to taste with the ginger-sesame dressing, salt and pepper. Divide into 6 chilled salad bowls. Remove the prawns from the marinade and grill for approximately 1 minute on each side, or until cooked through. Place three grilled prawns, three pickled shiitake mushrooms, and about 4-5 pickled honshemiji mushrooms on top and around each salad. Garnish with an extra drizzle of ginger-sesame dressing and serve.