Prawns Poke With Pickled Radishes

Ingredients for Prawns Poke With Pickled Radishes

• 6 red radishes, trimmed, thinly sliced

• 180ml white wine vinegar

• 3 cucharadas de azúcar

• 1 cucharadita de hojuelas de pimiento rojo triturado

• 2 teaspoons kosher salt, divided, plus more

• 275g short-grain sushi rice

• 1 tablespoon dried hijiki (seaweed)

• 675g large prawns, peeled, deveined

• 1 medium shallot, finely chopped

• 60ml de salsa de soja

• 1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)

• 20ml unseasoned rice vinegar

• 1 cucharada de salsa de pescado

• 2 cucharaditas de miel

• 1 cucharadita de aceite de sésamo tostado

• 2 cups baby mizuna or rocket

• 2 cucharaditas de semillas de sésamo tostadas

Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 teaspoons salt, and 180ml water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool. Cover and chill at least 2 hours.

Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 350ml water in a medium saucepan, season with 1 1/2 teaspoons salt and let sit 30 minutes.

Bring rice to a boil. Reduce heat to low, cover, and cook until rice is tender, 18–22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork; keep warm.

Soak hijiki in 120ml cold water in a small bowl until softened, 10–12 minutes. Drain; set aside.

Bring a medium pot of water to a boil; season generously with salt. Add prawns, cover pot, and remove from heat. Let sit until prawns are cooked through, about 3 minutes. Drain and transfer prawns to a bowl of ice water; let cool. Drain and pat dry; cut into 1/2" pieces. Set aside.

Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and oil in a large bowl. Add reserved hijiki and prawns to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.

Divide rice among bowls and top with prawns mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.

Radishes can be pickled 5 days ahead; keep chilled. Prawns can be cooked 8 hours ahead; cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.