Prawn, cucumber and wakame salad

  • 25 mins cooking
  • Serves 4
  • Print


Prawn, cucumber and wakame salad
  • 1 lebanese cucumber (130g)
  • 1/2 teaspoon salt
  • 4 cooked medium king prawns (shrimp) (180g)
  • 10 gram dried seaweed (wakame)
  • 2 centimetre piece fresh ginger (20g), sliced thinly dressing
  • 1/4 cup (60ml) rice vinegar
  • 1 1/2 tablespoon primary dashi
  • 1 1/2 tablespoon japanese soy sauce
  • 1 1/2 tablespoon mirin
  • 3 teaspoon sugar


Prawn, cucumber and wakame salad
  • 1
    Halve cucumber lengthways; discard seeds with teaspoon. Slice cucumber thinly; place in colander, sprinkle with salt. Stand 15 minutes.
  • 2
    Meanwhile, make the dressing. Stir ingredients in small saucepan; bring to the boil. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; cool.
  • 3
    Rinse cucumber under cold water; drain, squeezing out excess moisture.
  • 4
    Shell and devein prawns; halve lengthways. Place in medium bowl with 1 tablespoon of the dressing, stand 10 minutes; add cucumber.
  • 5
    Meanwhile, place seaweed in small bowl, cover with cold water, stand 5 minutes; drain.
  • 6
    Add seaweed to prawn mixture with ginger and remaining dressing; toss gently to combine.


You can substitute cooked crab meat for the prawns in this salad.

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