All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ebi to abogado no wasabi sarada / prawn and avocado salad with wasabi dressing

Prawns, avocado, wasabi and soy sauce go together wonderfully well. Serve with salad greens to add a fresh note to the rich taste.


Small handful (5-7) prawns
1 avocado
1/2 lime or small lemon
1 tbsp olive oil
1/2 tbsp rice vinegar
1 tsp soy sauce
1/2 tsp wasabi
Potato starch (for cleaning prawns, not in photo)
Sake or white wine (for boiling prawns, not in photo)


Clean prawns with potato starch, and boil with a small amount of sake or white wine.

When prawns turn pink, remove from boiling water and let cool.


When prawns cool enough, cut into 1-2cm pieces.

Cut avocado into small cubes, and squeeze some lime/lemon juice.


In a bowl, mix olive oil, vinegar, soy sauce, wasabi and remaining lime/lemon juice.

Add avocado, and mix.


Immediately before serving, add prawns, and mix.

  • Adding sake or white wine to water used to cook prawns eliminates the fishy smell.
  • Prawns can be microwaved instead of boiling. Sprinkle sake or white wine on cleaned prawns, and microwave without cover until their color changes. Make sure to check frequently (every 5-10 seconds after the first 15-20 seconds) and turn prawns for evenly cooked result.
  • Add prawns at the last minute to prevent them from soaking in the salty dressing. Alternatively, dressing can be poured at the table.
  • Lime makes the dish milder, while lemon is more acid and invigorating.

No comments: