Lardo Wrapped Spot Prawns with Kimchee Arugula Salad
12 large prawns
1/4 pound lardo, thin sliced
4 tablespoons kimchee, chopped
Juice of 2 limes
1 teaspoon minced ginger
1 tablespoon rice oil
4 cups arugula
2 radishes, thin sliced
12 sheets of toasted & seasoned seaweed or nori
- Preheat grill. Skewer prawns and season with salt. Cook prawns over high heat for 3 minutes per side. Remove from grill and wrap in sliced lardo.
- In a medium bowl, combine kimchee, lime juice, ginger and oil.
- In a large bowl, Combine arugula and turnips. Toss gently with kimchee vinaigrette. To plate, divide arugula salad evenly among serving plates. Place three pieces of seaweed on each salad with prawns and enjoy!