Japanese Prawn Salad
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
This Japanese prawn salad has become one of my go to weeknight dinners because it comes together in just thirty five minutes from start to table. The beauty of this dish is how straightforward it really is, no fancy techniques required. Fresh prawns paired with crisp vegetables and a zingy sesame ginger dressing make it feel restaurant quality, but honestly anyone can make it at home. I love that avocado brings healthy fats and creaminess to balance the bright flavors, and the whole thing tastes even better when you use quality sesame oil. It's light yet satisfying, perfect when you want something that feels special but doesn't demand hours in the kitchen.
Ella x
Ingredients
- 500prawns
- 1carrots
- 1cucumber
- 1avocado
- 15 mlsesame oil
- 60 mlsoy sauce
- 30 mlrice vinegar
- 1 cmginger
- 1green onions
- 2sesame seeds
- 1wasabi
Detail level
Instructions
- 1
Peel and de-vein the prawns, then cut them into bite-sized pieces.
Tip: Use a sharp knife for this step.
- 2
Grate the ginger using a microplane or fine grater.
Tip: Be careful not to grate your fingers!
- 3
In a blender or food processor, combine sesame oil, soy sauce, rice vinegar, and wasabi. Blend until smooth.
Tip: Adjust the amount of wasabi to your desired level of spiciness.
- 4
In a large bowl, combine the prawn pieces, carrots, cucumber, avocado, and green onions.
Tip: Toss gently to avoid bruising the vegetables.
- 5
Pour the dressing over the prawns and vegetables, and toss to coat.
Tip: Make sure everything is well coated with the dressing.
- 6
Sprinkle sesame seeds over the top of the salad and serve immediately.
Tip: Garnish with additional green onions if desired.
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