For the Do Chua pickled vegetables, rub the julienned daikon and carrot with the salt and allow to stand in a strainer for 20 minutes to extract excess liquids and soften. Rinse under running water and combine with the pickling liquid. Refrigerate for at least 1 hour.
For the prawns, split them lengthwise from the head down but leave them connected at the tail end. Poach in boiling salted water for 1-2 minutes until just cooked. Drain and set aside.
To make the dressing, grate the palm sugar into the lime juice and fish sauce and stir through the chopped chillies. Leave for at least 10 minutes to infuse. You may need to adjust the sweetness depending on the flavour of the limes.
To assemble the salad, toss the prawns, pickled vegetables (strained), cucumber, red onion, cherry tomatoes, mint and coriander together and dress with the dressing.
Scatter with the fried shallots and serve.
Ingredients
Pickled Vegetables
1 small daikon (about 10 oz/280g), peeled
1 large carrot, peeled
2 Persian cucumbers, peeled (half of an English cucumber or 2 small Japanese cucumbers work also)
1/2 cup (118ml) + 2 TBS rice vinegar
1/4 cup (48g) sugar
1 tsp fish sauce
1 tsp sesame oil
Soba Noodles
3 bundles of soba noodles (~13 oz/360g)
1/3 cup (~80ml) soba sauce (soba tsuyu)
2 TBS low-sodium soy sauce, add more to taste
2 tsp sesame oil
Pan-Fried Shrimp
1 lb (~450g shrimp), shelled
1 1/2 TBS olive oil for frying
pinch of salt
pinch of garlic powder
Garnish
1 large red bell pepper, thinly sliced
1 cup 95g shredded red cabbage
1 scallion, finely chopped
sesame seeds
Instructions
Cut the daikon, carrot, and cucumbers into matchsticks. In a medium bowl, mix the vinegar, sugar, fish sauce, and sesame oil. Place the vegetables in the bowl, mix it with the liquid, and wrap the bowl with plastic wrap. Refrigerate for at least 3 hours or overnight.
To prepare the noodles, bring about 5 cups of water to boil in a large saucepan. Once the water boils, place the noodles in the saucepan. The noodles will curl naturally. When the water starts to boil again, reduce the heat to medium, and let the noodles cook for a few more minutes. When the noodles are done, drain and run the noodles under cold water.
Pour the noodles into a large bowl, and add the soba sauce, soy sauce, and sesame oil and mix.
To pan fry the shrimp, heat a skillet with the olive oil over medium-high heat. When the pan is hot, place the shrimp in one layer on the pan. Let it cook for a few minutes or until the shrimp start to turn orange and curl. Flip the shrimp onto the other side and let it cook for a few more minutes. Season the shrimp with a pinch of salt and garlic powder. Turn off the heat.
Serve the noodles with some shrimp, pickled vegetables, red peppers, cabbage, and the other garnish.
Chef Tips:
Pat prawns dry before cooking
Season lightly and sear quickly on high heat
Avoid overcrowding the pan
Use bright, acidic pickles to balance richness
Finish with butter or a drizzle of sesame oil
Serving Suggestions:
Serve prawns over a bed of pickled vegetables
Add coriander or spring onions for freshness
Pair with steamed rice or crusty bread
chef of the day
Chef of the day
This dish is presented by a student chef from Indian Institute of Hotel Management and Culinary Arts, showcasing expertise in classic baked desserts.
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