Spot prawn sesame salad recipe from Chef Robert Clark

Total time: 30 min

Serves: 6


  • 1lb raw medium spot prawn tails
  • About 2 tsp fine sea salt
  • 1/3 cup mayonnaise
  • About 1 tbsp toasted sesame oil
  • 1/2 English cucumber, thinly sliced
  • 5 or 6 medium radishes, thinly sliced
  • 3 cups loosely packed baby arugula
  • 1/4 cup seasoned rice vinegar
  • 1 tsp black sesame seeds
  • 1 tsp toasted white sesame seeds


  1. Bring a kettle or medium pot of water to a boil. Arrange prawns in a shallow baking dish in a single layer and sprinkle with 2 tsp. salt. Cover with boiling water, stir once with a spoon, and poach until just barely opaque, 30 to 45 seconds, depending on size (spot prawns cook very quickly!). Transfer to ice water to cool, then drain. Continue with the recipe; or to make ahead, chill up to 8 hours. 
  2. Whisk mayonnaise with 1 tbsp of oil in a small bowl and set aside.
  3. Combine cucumber, radishes, arugula, and vinegar in a large bowl; toss to coat. Drain excess vinegar, add prawns and a pinch or two of salt to taste, and toss gently. Serve immediately, otherwise, the vinegar will break down the texture of the prawns and they’ll get rubbery.
  4. Divide salad among plates and spoon a dollop of mayonnaise next to each salad. Sprinkle with black and white sesame seeds and a few drops of oil.


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