Tag Archives: osmnudea pinnatifida

King Prawn, Oarweed and Three-cornered Leek salad, with Pepper Dulse

Email: geoff@geoffdann.co.uk

The first low spring tide of 2018 which was low enough, during daylight and reasonable weather, for foraging near the lowest tide line.


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.

Oarweed (photo taken in June)

(Serves 4)


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

Pepper Dulse (photo taken today (03/04/2018))


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

King Prawn, Oarweed and Three-Cornered Leek salad, with Pepper Dulse


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.