Pickles are marinated cucumbers, but this recipe is a cut above. The flavour is a little less pucker face than you standard pickle since we use rice wine vinegar and with ginger and shallots, the flavours round out nicely
Peel some of the skin off of the cucumber leaving some on. We want to retain some for nutrition, but all of it would provide a texture a little too tough for this recipe. Now slice the cucumber into very thin slices or julienne on the mandolin if you have one.
In a mixing bowl, whisk together the vinegar and honey and make sure the honey dissolves. Now add the sesame oil, ginger, shallot, salt and pepper and stir well to combine.
Add the cucumber to the marinade and let sit in the fridge for two hours or overnight to soften up if you have the time. Alternatively you can serve immediately.
Once you are ready to serve the salad, season the prawns with salt, pepper and chilli flakes and sauté in a preheated fry pan on medium heat with a little olive oil. Serve the prawns warm with the cold salad…yumm!!
Swap the ginger with garlic for a slightly different flavour.
Add some finely julienne red pepper for a nice colour and flavour contrast.