As I gaze out at the shimmering blue ocean waves, memories of childhood summers spent by the seaside wash over me. I recall lazy afternoons wandering the local fish market with my grandmother Nazia, carefully selecting plump prawns with heads still intact to take home and transform into fiery curries and coconut stews. How I loved watching those coral creatures turn bright pink when tossed into a hot wok, then sweet and succulent after a quick simmer in her magical spice-laced sauces.
Years later, having moved far from the ocean, I still crave the tastes and aromas of those beachside days whenever a longing for connection strikes. Though Nani is no longer here to guide me, I channel her spirit into every dish I prepare in my small kitchen. Like this refreshing king prawn salad topped with a creamy pine nut dressing – it transports me right back to the sun-warmed sands and gentle sea breeze as I crunch into sweet ocean gems nestled among crisp greens. I can almost hear Nani’s delighted laughter ringing in my ears.
The buttery pine nuts and bright lemon juice perfectly complement the natural sweetness of the prawns, while the addition of red onion and herbs adds a pop of color and freshness. It’s the perfect light yet completely satisfying meal for a hot summer day, wherever you might be. I hope it brings a taste of the breezy seaside into your home as well.
Korean King Prawn Salad with Pine Nut Dressing Recipe
KING PRAWN SALAD WITH PINE NUT DRESSING
Equipment
Ingredients
For the dressing
- 1/4 cup ground pine nuts
- 1 tablespoon lemon juice
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon salt
- Dash of white pepper
Instructions
TO MAKE THE DRESSING
- In a small bowl, whisk together the pine nuts, lemon juice, sesame oil, salt, and pepper. Set aside.
TO MAKE THE PRAWN SALAD
- Squeeze the lemon over the prawns and then put them in a steamer basket over boiling water, cover, and steam for 6 to 8 minutes. Let cool.
- While the prawns are steaming, sprinkle the cucumber with sea salt and let stand for 5 minutes. Then squeeze gently between your hands to remove excess liquid.
- Shell and halve the prawns lengthwise.
- In a medium bowl, mix the mirin, cucumber, sea salt, bamboo shoots, and pear with half of the dressing.
- Mound the vegetable mixture on a serving platter, top with the prawns, and drizzle the remaining dressing over the top.
Video
Notes
- Prawn Preparation: Always ensure that your prawns are thoroughly cleaned and deveined before using them in the salad. While using frozen prawns, it's essential to let them thaw completely for a uniform texture.
- Pine Nut Dressing: Pine nuts have a natural richness that can make the dressing dense. If you prefer a lighter consistency, consider blending in a splash of water or lemon juice. Remember, pine nuts can burn quickly when toasted, so keep a close eye on them to retain their golden color and nutty aroma.
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips for the Perfect Korean King Prawn Salad with Pine Nut Dressing
I always choose plump, fresh prawns with the heads still on – this ensures they haven’t been sitting around losing moisture and flavor. Give them a sniff test too for that ocean-fresh aroma. The heads impart an incredible depth and sweetness to the salad that peeled frozen prawns just can’t match.
Be gentle when cooking the prawns – you want them just pink and curled, not tough and rubbery. I like to move them as soon as they start changing color to prevent overcooking. Remember they’ll continue cooking a bit more once out of the pan.
Let the just-cooked prawns cool completely before mixing them with the salad greens and dressing ingredients. The residual heat from the seafood will cause the greens to wilt prematurely. Chilling everything down ensures a nice, crisp texture.
Go light when tossing all the components together – you don’t want to bruise the delicate greens and herbs. I use my hands, gently cradling everything to maintain texture and appearance. Nani always said cooking with love imparts extra flavor!
Serving Suggestions for Korean King Prawn Salad with Pine Nut Dressing
For a harmonious meal, consider pairing this refreshing salad with our curated selection of dishes. The comforting Sui-Gyoza Soup, savory Yakimiso Ramen, and spicy Shio Tantanmen offer diverse flavor profiles that complement the prawn salad’s freshness. Alternatively, the heartiness of Pasta Tuna Soup or the rich taste of Wok Fried Crab creates a seafood symphony alongside the vibrant prawns. Add Vegetable Maki for a crunchy, fresh side, and complete your feast with steamed rice or crusty bread. This curated ensemble promises a delightful fusion of flavors and textures, ensuring a memorable culinary journey.
FAQs on Korean King Prawn Salad with Pine Nut Dressing
- Can I use other nuts instead of pine nuts for the dressing? Absolutely. While pine nuts add a distinct flavor, you can experiment with almonds or cashews. Just ensure you toast them slightly to release their aromatic oils.
- How long can I store the Pine Nut Dressing? The dressing, when stored in an airtight container, can last up to a week in the refrigerator. If it separates, just give it a good shake before using.
- Can this salad be made vegetarian? Certainly! You can replace the king prawns with tofu or tempeh for a vegetarian version. Adjust the seasoning accordingly.
- What kind of prawns work best for this salad? For the best flavor profile, go for fresh, large, or jumbo prawns. They are meaty and absorb the dressing beautifully.
- How should I store any leftover salad? Place any leftover salad in an airtight container and refrigerate. It’s best consumed within the next day for optimal freshness.
Conclusion
As I come to the end of this blog post about my nani’s delicious king prawn salad, my heart swells with nostalgia and gratitude. Though simple in preparation, this salad truly transports me back to carefree childhood days spent wandering the beachside markets, reveling in the sights, sounds and flavors of the sea.
I hope that by sharing a little piece of those precious food memories and my nani Nazia’s cooking wisdom, others may find the same joy and connection over good food that I have. That with each crunch of a sweet ocean gem or spoonful of lemony dressing, you are filled with the warmth of tradition, family and summer by the seaside.
Please visit FoodAndMeal.com for the full king prawn salad recipe along with more nostalgia-filled dishes from my kitchen. I’d love to hear about the recipes and food memories most special to you as well. Let’s keep my nani’s spirit and passion for cooking alive by sharing meaningful meals with those we love.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.