Salad with royal prawns in rice dressing from Buddha-Bar Moscow restaurant

After all, arugula with prawns is a win-win option. However, if you add Asiatic notes to the classic salad, you will get an amazing result!

Cooking time —
Complication —

In recipe book

Main ingridient: seafood
Category: salads

Buddha-Bar,

Kitchen: Восточная, Азиатская, Тайская
Average bill:2000-3000р

Ingredients:

Tiger prawns, average size – 3 pc;
Arugula – small bunch;
Cherry tomatoes – 2-3 pc;
Fresh daikon – a few slices;
Driedtomatoes – 15 g;
Mellow avocado – half;
Rice dough – 2 plates;
Garlic – 2 cloves;
Fresh thyme – small twig;
Olive oil – table spoon;
Fried sesame seeds – small pinch;
Sea salt – small pinch;
Blackpepper – smallpinch.

For dressing:

Soya sauce – table spoon;
Rice vinegar mizkan – tea spoon;
Japanese rice wine Mirin – tea spoon (recommended);
Sugar powder – tea spoon.

Step 1

Prepare ingredients.

Step 2

Peel tiger prawns but leave the last segment which holds the tail. Remove the head and flatten prawns along the backside.

Step 3

Sprinkle with salt and pepper and arrange on a frying pan pre-heated with olive oil, garlic and thyme. Fry prawns until they get a round shape and get ready.

Step 4

Cut the square out of the rice dough and fry it battered for 30 seconds until the brown color.

Step 5

Mix up arugula, dried tomatoes, sliced daikon, avocado sliced in cubes and halved cherry tomatoes in a different bowl.

Step 6

Mix up all ingredients in a separate bowl for the sauce. Add dressing (be careful with arugula leaves) and mix up manually. Place prawns on a plate, place a square-shaped rice dough up and place the salad on top.