Cucumber and Crystal Bay Prawn Sashimi
(serves 4)

Ingredients:

  • 10 lebanese cucumbers
  • 20 Crystal Bay Sashimi-Grade Prawns
  • Small bunch of Shiso (Perilla) Leaf
  • Pinch of Sea Salt
  • Water

Cut the cucumbers into 5cm long pieces.  Hollow out the centre. Soak the cucumber pieces in brine (1/4 cup salt to 1ltr of water) for about 5 minutes.

Remove the cucumber when softened, and dry.  

Peel prawns, remove head and tail and cut in half lengthways.  Roll them around a small pinch of shiso leaves and place inside the hollowed out cucumber.

Serve with a good Sake.

 


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Prawn and Mango Salad
(Serves 6)

Ingredients
  • 2 ripe mangoes
  • olive oil to cook
  • 2 cups rocket leaves
  • 1 head of soft green lettuce
  • 1 cup of sunflower sprouts
  • 1 large red onion peeled and sliced
  • 8 raw or sashimi grade prawns
  • 75ml balsamic vinegar
  • 75ml olive oil
Peel and slice the mangoes. Wash the rocket and lettuce leaves, dry and place in a serving bowl with rocket, sprouts, sliced onion and mango slices.

Whilst preparing the salad, place the raw crystal bay prawns on your bbq, lightly bbq'ing the prawns before distributing them evenly throughout the salad.Whilst

Whisk together the balsamic vinegar and olive oil and dress the salad just before serving.