Diced Prawn Recipe

Prepare prawns

Pat prawns dry with paper towels. Using a sharp knife, finely dice the prawns into approximately 1/4" (6 mm) pieces. Place diced prawns in a chilled bowl to keep cool.

Season the diced prawns with kosher salt, white pepper, and sugar. Toss gently to combine. Let sit chilled for 5 minutes to allow seasoning to meld.

Add the thinly sliced scallions to the diced prawns and fold lightly so scallion distributes evenly without breaking up the prawn pieces.

In a small bowl combine Japanese mayonnaise, yuzu juice, light soy sauce and sesame oil. Whisk until smooth. If mixture is too thick for drizzling, add 1 teaspoon hot water and whisk to loosen to a creamy, pipeable texture.

Taste and adjust: add another 1/2 teaspoon yuzu if you prefer brighter citrus, or a pinch more soy for saltiness. Reserve about 3 tablespoons to fold into prawns and keep the remainder for drizzling.

Finely chop the pickled ginger so pieces are small but still provide texture. Reserve about 2 tablespoons for topping and 1 tablespoon to fold with the prawn mixture.

Zest the lime using a microplane, avoiding the bitter white pith. Reserve zest in a small bowl. Cut lime into wedges for serving.

Have katsuobushi, furikake, microgreens/cilantro and toasted sesame seeds ready in small bowls for final assembly.

Combine the prawn mixture with 2 to 3 tablespoons of the prepared yuzu mayo and 1 tablespoon chopped pickled ginger. Fold gently until evenly coated but still fresh and slightly glossy. Adjust seasoning with a teaspoon of neutral oil or a few drops of ponzu if you want more sheen or umami.

Spoon the diced prawn onto chilled plates or into small serving bowls. Drizzle remaining yuzu mayo in a decorative pattern over the top (or serve on the side).

Scatter katsuobushi over the prawns so the thin flakes move from the heat of the prawns (if slightly warm) and add smoky aroma. Sprinkle furikake evenly for extra umami and crunch.

Finish with a light dusting of lime zest, a few toasted sesame seeds, and microgreens or cilantro if using. Serve immediately with lime wedges on the side.