Recipe: Shitake mushroom salad with prawns, ginger and ponzu

Shitake mushroom salad with prawns, ginger and ponzu. Photo / Babiche Martens

Serves 4

16 fresh or dried shitake mushrooms (see tip below)
1 1/2 Tbs peanut oil
2 tsp sesame oil
1 garlic clove, finely chopped
3 tsp ginger, finely chopped
1Tbs soy sauce
1 Tbs ponzu
1 tsp caster sugar
1 Tbs butter
Freshly ground black pepper
Finely grated zest of 1 lime, plus 2 extra
12 prawns, shelled
Watercress or baby spinach leaves to serve
Extra ponzu sauce and limes to serve

1 If using fresh shitake just slice. If using dried you will need to soak in hot water for 20 minutes then squeeze and slice.

2 Heat both the oils in a fry pan or wok then add the garlic and ginger. Add the mushrooms and cook over a high heat for 5 minutes. Remove the mushrooms and set aside.

3 Add the soy, ponzu, sugar, butter, a grind of pepper and the lime zest to the hot pan then add the prawns and cook for 5 minutes.

4 Serve the mushrooms with the prawns and greens, limes on the side and ponzu sauce to serve.

Chef's tip

Dried shitake mushrooms are readily available but need to be soaked in boiling water or stock for about 20 minutes or until soft. Squeeze, then use. The liquid can be used as a stock in soups or risotto. Fresh shitake can be found at specialist food stores and markets and are cooked in the same way as other mushroom varieties.