Peel the prawn and sprinkle with sake, salt and pepper.
Chop shumai wrappers into 5 mm-wide pieces.
Heat some oil and fry the shumai wrappers until golden brown. Drain excess water from the prawn, coat evenly with katakuriko and deep-fry.
Chop mizuna greens and lettuce into bite-sized pieces and dish it up. Mix the prawn, shumai wrappings and cherry tomatoes with sesame dressing and arrange on top of the vegetables. Enjoy.
Story Behind this Recipe
Prawn and mayonnaise is a popular combination so I tried adding some sesame sauce to it. The prawns are thoroughly seasoned so you'll be able to finish a bunch of veggies! Enjoy the crunchy shumai wrappings in this tasty salad.