I'm always on the look out for things to do with the cooked, frozen prawns that I buy at Costco. It's such an easy way to make a great dish. They thaw quick and are very tasty too.
This recipe was a side benefit of making this recipe for Sushi Shrimp Stack.
A nice light salad perfect for a hot summer day's lunch, or dinner.
Serves 2
Ingredients
2 cups cooked prawns (frozen & thawed)
1 Tbsp mirin, or rice vinegar
1 Tbsp soy sauce
1 Tbsp mayo
1 Tbsp wasabi
1/2 tsp sesame oil
3 cups English or Persian cucumbers, cut into chunks
1/4 cup white onion, cut into small strips
1/4 cup yellow or red bell pepper, cut into small strips
1/3 cup green onions, minced (I used 2 Tbsp fresh chives, either works)
1 Tbsp sesame seeds
Drain the prawns after thawing and add to a medium serving bowl. In a small bowl, make a dressing of the rice vinegar, mayo, soy sauce, sesame oil and wasabi. Cut up the veggies, add to the bowl with the prawns in the bowl. Stir in the dressing. Sprinkle with sesame seeds and serve.
You can make this up a couple hours ahead and chill.
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