The weather has finally relented and allowed, for the first time this year, access to the low tide line in Sussex, during a reasonably-large spring tide, daylight and half-decent weather. A lot of the best edible seaweeds haven’t got properly going yet (give them a week or two of sunshine and they’ll be off), but my local supply of Pepper Dulse was uber-abundant and perfect for picking, and the Oarweed (a type of Kelp) is just about big enough to justify taking some. I’ve been experimenting with variations of this recipe for a few years now, and today I decided to add some Three-Cornered Leek (which is just starting to flower in Sussex), with king prawns as the main ingredient and Pepper Dulse as a garnish. It’s loosely based on something Thai or Japanese.
150g fresh (or reconstituted) Oarweed or Cuvie (Tangle)
100g high-quality tomato, roughly chopped
100g cucumber, roughly chopped
50g three-cornered leek leaves, roughly chopped
30g coriander leaves (no large stalks), finely chopped
One large red chilli, deseeded and finely chopped
20 king prawns
A few sprigs of fresh Pepper Dulse
A few Three-Cornered Leek flowers (unopened buds are also good)
A sprinkling of sesame seeds (black is more authentic, but I didn’t have any to hand so I used normal ones)
Juice of one lime (5 tbsp)
5 tbsp fish sauce
1 tsp muscovado sugar
1. Bring a pan of water to the boil and simmer the Kelp for 5-6 minutes, then douse in cold water and drain.
2. Put the kelp, tomato, cucumber, coriander, three-cornered leek leaves and chilli in to a bowl and mix well.
3. Prepare the dressing (add all the ingredients to a small bowl and mix).
4. Plate up the salad mix, with the prawns in the middle, then add 2 tbsps of dressing to each plate and garnish with Three-cornered Leek flowers and sesame seeds on top and Pepper Dulse at the side.
If you’d like to come and forage for these seaweeds yourself, and try a variation on this recipe, please see my coastal foraging events page.