Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Harold Hurtada's prawn and crispy shitake mushroom salad Food Harold Hurtada's prawn and crispy shitake mushroom salad Preparation time 10 minutes Cooking time 20 minutes Serves 2-3 with goma dressing Harold Hurtada's Prawn and crispy shitake mushroom salad with goma dressing pairs well with a bright and refreshing white or Rosé, the addition of shitake mushrooms means that red drinkers could also enjoy a fragrant Pinot too. Ingredients 4 prawns, U15-sized Fresh salad mix Black and white sesame seeds, roasted Fresh shitake mushrooms, thinly sliced Goma dressing 150g white sesame paste 200g Japanese vinegar 100g caster sugar 50g honey 20ml lemon juice 10g garlic purée (raw garlic and olive oil blended to a purée) 250ml grapeseed oil Recipe by: Harold Hurtada Photography by: John Paul Urizar Method 1. Heat oil in a saucepan to medium-high heat. Deep fry the shitake until golden brown and set aside. 2. Peel prawns, removing shell but keeping the tail intact. Slice through the top to remove digestive track. 3. Heat frying pan with olive oil and cook prawn on both sides, seasoned with salt and pepper. 4. To make the goma dressing, mix all ingredients and blend together till smooth. Add grapeseed oil last. 5. Plating: In a mixing bowl, gently toss your salad with goma dressing. Place the salad on the plate, position the prawns around it, and drizzle with goma dressing. Finish with crispy shitake on top and sprinkle with sesame seeds. Wine Match Rosé or Pinot Noir Food Preparation Time 10 minutes Cooking Time 20 minutes Serves 2-3 Shop our Wines Top Shelf Pinot Noir 6-Pack Price $246.00 Save $36.00 Qty | case Add to cart Pinot Noir Pleasures Dozen Price $240.00 Save $96.00 Qty | case Add to cart Pinot Noir Pleasures 6-pack Price $126.00 Save $42.00 Qty | case Add to cart Visit our Wine Shop Discover more from Harold Hurtada Food Harold Hurtada's salmon sashimi new-style Food Harold Hurtada A Crown Fit for a Sushi King Words by Natascha Mirosch on 19 Apr 2022 Food Harold Hurtada's pink snapper sashimi in dry miso