Prawns Poke With Pickled Radishes

Ingredients for Prawns Poke With Pickled Radishes

• 6 red radishes, trimmed, thinly sliced

• 180ml white wine vinegar

• 3 colheres de sopa de açúcar

• 1 colher de chá de flocos de pimenta vermelha triturada

• 2 colheres de chá de sal kosher, dividido, mais um pouco

• 275g short-grain sushi rice

• 1 tablespoon dried hijiki (seaweed)

• 675g large prawns, peeled, deveined

• 1 chalota média, finamente picada

• 60ml de molho de soja

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

• 20ml unseasoned rice vinegar

• 1 tablespoon fish sauce

• 2 colheres de chá de mel

• 1 colher de chá de óleo de gergelim torrado

• 2 cups baby mizuna or rocket

• 2 colheres de chá de sementes de gergelim torradas

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.