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Japanese Prawn and Cucumber Salad

INGREDIENTS

To prepare:

Halve the cucumber lengthways and remove the seeds with a teaspoon.
Cut into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes.
Gently squeeze the moisture from the cucumber and set aside on more paper towels.
Place prawns in a pan of lightly salted boiling water and simmer for 2 minutes or until just cooked.
Drain and plunge into a bowl of cold water.
Allow prawns to cool, then peel and devein them.
Place vinegar, sugar, soy sauce and ginger in a large bowl and stir till sugar dissolves.
Add pranws and cucumber and leave to stand for 1 hour.
Drain prawn and cucumber mixture in a colander.
Divide the salad among the serving plates and sprinkle with toasted sesame seeds.

NOTE: To toast the sesame seeds, place in a small dry pan and toss over low heat until seeds are golden brown. Remove to a plate to cool.