- 4 Tbsp Ground roasted sesame seeds
- 2 Tbsp Mayonnaise, Japanese or regular
- 1 Tbsp Rice or white wine vinegar
- 2 tsp Soy sauce
- 2 tsp Sugar or honey
- 2 tsp Sesame Oil
- 1 tsp Oil
- 500 g / 20 ea King prawn tails - cleaned and dried on paper towel
- 1 Tbsp Lemon or lime juice
- Salt and pepper
Selaks Origins Pinot Gris
This king prawn recipe tastes great, hot or cold. Cook and serve immediately, any leftovers can be refrigerated and served with salad, or avocado, or toss with almost any variety of fine noodles with a scattering of sliced spring onion.
Use a small bottle of store bought, creamy sesame salad dressing.
If you wish to make your own;
Grind the roasted sesame seeds until fine, using a small liquidizer or cleaned coffee grinder.
Liquidize the ground sesame seeds together with the vinegar, soy, sugar and sesame oil for 30 seconds.
Before adding the mayonnaise, liquidize a further 10 seconds to emulsify.
Season to taste with salt and pepper – scrape into a clean container or jam jar, cover and refrigerate for up to a month. Shake well to remix before using.
Heat oil in a frying pan, add the cleaned prawns, toss and cook for 3-4 minutes over a high heat until they change colour.
Reduce heat, add the lemon or lime juice, together with the sesame dressing, season with salt and pepper to taste.
Serve immediately or tip prawns into a clean container to cool and refrigerate for up to 3 days.
There’s no need to prepare the whole recipe from scratch, the bottled varieties of Sesame creamy salad dressing are super delicious. Simply buy a small bottle of Japanese sesame salad dressing, available in most Asian specialty shelves in supermarkets or Asian grocery stores.