Japanese Prawn and Cucumber Salad

Ingredients:

1 medium telegraph cucumber
375g raw medium prawns
¼ cup (60ml) rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds


Method:

1. Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels.
2. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Allow the prawns to cool, then peel and devein them.
3. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber and leave to stand for 1 hour.
4. Drain the prawn and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.