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Food

Harold Hurtada's prawn and crispy shitake mushroom salad

Preparation time
10 minutes
Cooking time
20 minutes
Serves
2-3

with goma dressing

Harold Hurtada's Prawn and crispy shitake mushroom salad with goma dressing pairs well with a bright and refreshing white or Rosé, the addition of shitake mushrooms means that red drinkers could also enjoy a fragrant Pinot too.

Ingredients

4 prawns, U15-sized

Fresh salad mix

Black and white sesame seeds, roasted

Fresh shitake mushrooms, thinly sliced

Goma dressing

150g white sesame paste

200g Japanese vinegar

100g caster sugar

50g honey

20ml lemon juice

10g garlic purée (raw garlic and olive oil blended to a purée)

250ml grapeseed oil


Recipe by: Harold Hurtada

Photography by: John Paul Urizar

Method

1. Heat oil in a saucepan to medium-high heat. Deep fry the shitake until golden brown and set aside.

2. Peel prawns, removing shell but keeping the tail intact. Slice through the top to remove digestive track. 

3. Heat frying pan with olive oil and cook prawn on both sides, seasoned with salt and pepper.

4. To make the goma dressing, mix all ingredients and blend together till smooth. Add grapeseed oil last.

5. Plating: In a mixing bowl, gently toss your salad with goma dressing. Place the salad on the plate, position the prawns around it, and drizzle with goma dressing. Finish with crispy shitake on top and sprinkle with sesame seeds.


Wine Match 

Rosé or Pinot Noir

Food
Preparation time
10 minutes
Cooking time
20 minutes
Serves
2-3

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