Prawn and pear with mustard-miso dressing

Ingredients (serves 3-4):
300g large prawns
1 Chinese pear
1/2 telegraph cucumber (or 2 Japanese cucumbers)

Dressing (mixed together):
1 heaped tbsp miso paste (mix of red and white)
1-2 tsp whole-grain mustard paste
1 tbsp lemon juice

Method:
1. Cook prawns in boiling water. Plunge prawns into ice water to stop the cooking. Reserve 1/4 cup poaching liquid for the dressing.
2. Shell prawns. Core and cut Chinese pear into wedges. Toss with some lemon juice to prevent browning. Cut cucumber into chunky bite-sized pieces.
3. Add reserved prawn poaching liquid to the dressing and mix well.
4. Toss prawn, pear and cucumber with the dressing. Serve immediately.

Recipe source: Food and Travel magazine (Feb 2007)