Cucumber and Crystal Bay Prawn Sashimi
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(Serves 4)
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Ingredients
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- 10 lebanese cucmbers
- 20 Crystal Bay sashimi-grade prawns
- small bunch shiso (perilla) leaf
- pinch table salt
- water
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Cut the cucumbers into five-centimetre long pieces. Hollow out the centre. Soak the cucmber pieces in brine (1/4 cup salt to one litre of water) for about five minutes. Remove the cucumber when softened and dry. Peel prawns, remove had 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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