Nikkei aguachile
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 8 as a starter
Skip to ingredients
- 400g frozen raw king tiger prawnsdefrosted, peeled, tails removed
AGUACHILE DRESSING
- 160ml (about 4 large limes) lime juice
- 60ml yuzu juice(available in Japanese grocers) or substitute with an equal blend of lime, lemon and tangerine juices
- 2 cloves garlic
- 60g coriander
- 2 green jalapeñossliced in half lengthwise
- ½-1 bird’s-eye or green rocket chillisliced in half lengthwise
- 1 tbsp fish sauce
- 60ml mirin
- 1 tbsp granulated sugar
GARNISHES
- ¼ tsp
red onionvery thinly sliced
- 1 tbsp white wine vinegar
- 150g cucumberthinly sliced with a mandoline
- micro coriander
- extra-virgin olive oil
- lotus root crisps or tortilla crisps
Nutrition: per serving
- kcal77
- fat0.6g
- saturates0.1g
- carbs8g
- sugars6.1g
- fibre0.8g
- protein9.6g
- salt1.5g
Method
step 1
Slice the prawns in half lengthways, removing any residual veins or tails. Put in a shallow glass or plastic container.
step 2
Whizz all the dressing ingredients, plus 1 tsp of fine sea salt, in a powerful blender until completely smooth. Pour over the prawns and leave them to marinate in the fridge for 30 minutes or up to 4 hours.
step 3
Thinly slice the red onion, put it in a bowl and season generously with salt. Pour in just enough water to cover the onions. Add the white vinegar and let it brine for 15-30 minutes, then drain.
step 4
Gently mix the cucumber slices into the prawns, together with two-thirds of the onions, then leave to marinate for an additional 30 minutes or up to 1 hour.
step 5
When ready to serve, check for seasoning, adding more salt if necessary. Pile the prawn and cucumber mixture into the middle of eight bowls and drizzle the dressing around. Scatter the remaining red onions and micro coriander over the top, finishing with a drizzle of olive oil. Serve with the lotus root crisps on the side.
