1 In a mixing bowl, combine daikons, carrots and 2 tsp (10 ml) each sugar and salt. Gently massage vegetables for about 3 minutes, until they release some liquid and become soft and pliable. Rinse with cold water and strain in a colander to remove excess moisture. Transfer to a jar with a tight-fitting lid. 2 In a small saucepan over medium heat, combine remaining ¼ cup (60 ml) sugar, 2 tsp (10 ml) salt, water and vinegar and stir until sugar is dissolved. Mixture should be warm but not hot. Pour liquid over daikons and carrots, seal jar and transfer to refrigerator. For best flavour, let sit for 3 to 5 days, but can be eaten the day after making. Can be stored in sealed jar in refrigerator for up to 1 month, though flavour becomes more pungent as pickles sit. Can also be used on salads or rice bowls, as a side for grilled meats or as garnish for the iconic báhn-mì sandwich. Makes 3 cups (750 ml) PAIRS WITH PURE COASTAL SAUVIGNON BLANC $19.99 Australia 306848 SEE YA LATER RANCH RIESLING $18.99 BC VQA 579045
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marinade you don’t use for prawns can be served as a dipping sauce or stored in an airtight container in refrigerator for up to 7 days. 3 In a mixing bowl, toss prawns with enough marinade to coat generously. Cover and marinate in refrigerator for 30 minutes to 2 hours. If left to marinate longer than 2 hours, prawns may start to cure and turn rubbery. Pierce 4 prawns per skewer and set on a plate. 4 Preheat barbecue grill to medium-high. 5 Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side. 6 Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges. Serves 4 to 6 AJI VERDE ½ cup (125 ml) vegetable oil 4 cloves garlic, roughly chopped 2 jalapeño peppers, roughly chopped ½ small white onion, diced ¾ cup (180 ml) mayonnaise ⅓ cup (80 ml) crumbled queso fresco, plus more for garnish
PRAWN ANTICUCHOS SERVED WITH AJI VERDE 4 dried aji panca or pasilla chilies (about 1⅓ oz/40 g), seeded and torn into 1-in (2.5 cm) pieces 2 tsp (10 ml) cumin seeds ½ tsp (2.5 ml) whole black peppercorns ¾ cup (180 ml) Negra Modelo ½ cup (125 ml) red wine vinegar ¾ tsp (4 ml) dried oregano ¾ tsp (4 ml) salt 5 cloves garlic, roughly chopped ½ cup (125 ml) extra-virgin olive oil 48 prawns (size 21/25, about 2 lbs/900 g), peeled and deveined Aji Verde, to serve, make ahead, recipe follows grilled corn, to serve boiled or roasted sweet potato, sliced, to serve lime wedges, to serve green chillies (sliced), for garnish (optional) 1 Soak 12 × 6-in (15 cm) wooden skewers in water. 2 In a saucepan over medium-low heat, combine chilies, cumin seeds and peppercorns and toast, stirring often, until warm and fragrant, about 5 minutes. Pour in lager and remove from heat. Let sit for 5 minutes, then transfer contents to a blender or food processor along with vinegar, oregano, salt and garlic. Purée until smooth, then with blender still running, slowly pour in olive oil until emulsified. Any
¼ cup (60 ml) grated Parmesan 2 tbsp (30 ml) red wine vinegar 2 limes, zest and juice 1 bunch fresh cilantro, stems included, roughly chopped ¼ cup (60 ml) loosely packed fresh mint leaves salt, to taste
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