Prawn with Pine Nut Dressing Daeha jajjeup muchim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

4 prawns

1 piece of lemon

1 square inch kelp

1 cucumber

3.5 oz bamboo shoot

1/4 Korean pear

1 tsp salt

a dash of white pepper

1 tsp white wine

Pine Nut Dressing:

6 Tsp ground pine nuts

4 Tsp lemon juice

1 tsp sesame oil

a dash of white pepper

Method:

Clean and devein prawns and boil with lemon, kelp and salt (Prawn must be boiled from cold water.

It makes the prawn soft). Let it cool. Shell and halve them lengthwise. Add salt, white pepper and white wine to prawns.

Slice cucumber in half-moon shape and pickle cucumber with 1 tsp salt, 2 Tsp vinegar and 1 Tsp sugar. Squeeze cucumber and drain water.

Slice bamboo shoot diagonally and soak in cold water and drain. Slice Korean pear in the same shape as cucumber. Mix cucumber, bamboo shoot and pear with 2/3 of prepared pine nut dressing.

Place prawns around the dish and put the mixed cucumber, bamboo shoot and pear in the middle.

Sprinkle the remaining pine nut sauce over prawns.