Name: Minamis KANPAI DUO Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.5 cups ketchup; 2 tbs prepared horseradish; 1 tbs yuzu juice (or lemon juice); 1 tsp soy sauce; 1 tsp rice vinegar; 0.5 tsp sriracha; 0.5 tsp sesame oil; 1 tsp mirin; 1 tbs scallion, finely sliced; 0.5 tsp toasted sesame seeds; 2 tsp neutral oil for torching (light vegetable oil); 8 pieces jumbo prawns, peeled and deveined, tails on; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs neutral oil (for sautéing); 4 cups baby mixed greens (or mizuna/spinach mix); 0.5 cups cucumber, julienned; 4 leaves shiso leaves or fresh basil, thinly sliced (optional); 2 pieces lemon wedges; 0.25 cups microgreens (for garnish); 1 tsp ponzu or light soy glaze (for drizzle); 0.5 tsp microplaned lemon zest (optional)

Method

Sauce (Aburi-style cocktail sauce)

In a medium bowl combine ketchup, prepared horseradish, yuzu (or lemon) juice, soy sauce, rice vinegar, sriracha, sesame oil and mirin. Whisk until smooth and uniform.

Fold in the finely sliced scallion and toasted sesame seeds. Taste and adjust heat or acidity: add more horseradish for heat, yuzu/lemon for acidity, or a pinch of sugar if it tastes too sharp.

Aburi (torched) finish

Transfer the sauce to a small, heatproof spoon or shallow stainless steel dish (something a chef's torch can safely flame). Lightly brush the top of the sauce with the neutral oil to help surface caramelization. Using a culinary torch held 2–3 inches away, move the flame evenly across the surface until the top picks up a faint char and caramelized aroma (10–20 seconds). Do not burn; you want a smoky aburi note. Let cool 30–60 seconds before using so it firms slightly.

Prawns & Greens

Prepare prawns

Pat the jumbo prawns dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper.

Sear or sauté prawns

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add prawns in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Remove from pan and let rest 1–2 minutes. Do not overcook; they will dry out.

Assemble greens

While prawns cook, toss the baby mixed greens with julienned cucumber and sliced shiso or basil (if using). Lightly dress with a squeeze of one lemon wedge and a small pinch of salt — you want the greens to be bright but not heavily dressed so they complement the prawns and sauce.

Warm prawns for serving (optional)

If the assembly takes time, briefly rewarm the prawns in the skillet 20–30 seconds per side before plating so they are warm when served.

Finishing & Plating

Plate the greens

Divide the dressed greens evenly among 4 appetizer plates or 2 entree plates (see servings). Create a small bed in the center of each plate.

Arrange prawns

Place 2 prawns per plate (for 4 servings) or 4 prawns per plate (for 2 servings) fanned on the greens, tails outward for presentation.

Add sauce

Spoon a generous dollop (about 1–2 tablespoons) of the aburi-style cocktail sauce beside or partially over each prawn, showing the torched surface. Alternatively, serve the sauce in a small ramekin alongside for dipping.

Garnish and finish

Drizzle a small amount (about 1 teaspoon) of ponzu or light soy glaze over the prawns and greens. Finish with a light dusting of microplaned lemon zest if using, scatter microgreens, and add a lemon wedge at the side. Serve immediately.

Kanpai Duo Recipe