Prawn and charred cabbage salad with shichimi togarashi
This simple salad combines plump prawns with roasted cabbage, which becomes sweet and lightly charred in the oven. It’s dressed with a dressing that’s balanced with sweet mirin and tangy lime juice and finished with shichimi togarashi, which is a Japanese spice blend made from sesame seeds, chilli and seaweed.
Ingredients
Metric
Imperial
- 1/2 savoy cabbage, leaves separated
- 1 bell pepper, or 6 mini bell peppers
- 170g of cooked prawn
- shichimi tōgarashi, to garnish
- olive oil
- salt
Dressing
- 2 tbsp of lime juice
- 1 tbsp of light soy sauce
- 1 tsp sesame oil
- 1 tbsp of mirin
- 1 shallot, finely chopped
Method
Preheat the oven to 200°C
Place the cabbage leaves and pepper on a baking tray and toss with a little oil and season with salt
- 1/2 savoy cabbage, leaves separated
- 1 bell pepper, or 6 mini bell peppers
Roast for 10 minutes, then turn the cabbage leaves and peppers and roast for a further 10 minutes. Remove the cabbage leaves and set aside. Continue roasting the peppers until lightly charred, if necessary
Combine all the dressing ingredients in a clean lidded jar or bowl and shake or whisk to combine
- 2 tbsp of lime juice
- 1 tbsp of light soy sauce
- 1 tsp sesame oil
- 1 tbsp of mirin
- 1 shallot, finely chopped
Combine the cooked prawns with the cabbage and peppers (chop the large pepper into strips, mini peppers can be left whole or cut up) and toss with the dressing. Transfer to a serving dish or plates and top with shichimi togarashi
- 170g of cooked prawn
- shichimi tōgarashi, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
