Japanese edamame, prawn and
calamari salad
Edamame aren’t just for munching on while you wait for the main course to arrive.
In this light and bright salad, they’re part of the main attraction. With fresh seafood
and an umami-packed dressing, this simple salad is sure to satisfy.
Serves 4
Preparation time 10 minutes
Pressure cooking time 5 minutes (excluding pressure building time)
Ingredients
300g peeled and deveined prawns, tails intact
200g calamari tubes, cut into 2cm x 3cm pieces
and scored
2 garlic cloves, sliced
1 tbsp peanut oil
1 cup (130g) shelled edamame beans
3 small Lebanese cucumbers, halved lengthways, seeded
and sliced
2 red apples, cored, nely sliced
3 tsp sesame seeds, toasted
Red chilli and lime to serve (optional)
Miso dressing
1 tbsp miso
2 tbsp rice wine vinegar
2 tbsp peanut oil
1 tbsp Japanese soy sauce
1 tbsp brown sugar
Method
1. Place prawns, calamari, garlic, peanut oil and edamame beans into the inner pot. Close the lid.
2. Select the MANUAL program in PRESSURE COOKING. Set time for 5 minutes. Press START.
3. To make the miso dressing combine all ingredients in a bowl. Whisk until combined. Toss together the cucumber, apple
and half the sesame seeds in a separate bowl.
4. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.
Remove lid.
5. Divide salad between serving plates. Drizzle with Miso dressing. Top with cooked prawns, calamari and edamame beans.
Sprinkle with remaining sesame seeds, fresh red chilli and a lime wedge before serving.
Cook’s note
Pressure Cook
Set valve to “Seal”
position.
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