1. Soak the dried wakame in cold water for 10 minutes then drain it, squeezing out excess moisture. If the wakame is very large you may need to slice it.

2. For the ponzu, bring the sake, mirin and sugar to a boil and stir to dissolve the sugar. Remove from the heat and add the soy sauce and rice vinegar. Taste the sauce and adjust the seasoning. Depending on the vinegar you're using you may need to vary the amount, so add a little at first and taste. Refrigerate the ponzu until ready to use. It will keep in the fridge for months.

3. Open the packet of silken tofu and invert it onto a piece of kitchen paper while still in the packet and allow to stand for 5 minutes (the kitchen paper will absorb excess moisture). Remove the paper and invert the tofu onto a serving plate, removing it from the packet. You may need to run a knife around the outside to release it. 

4. Place the prawns on the tofu and place the wakame in a mound on top. Pour over the sesame oil, scatter with sesame seeds and dress liberally with the ponzu. 

Adam's tip: Silken tofu doesn't need pressing before you eat it, but letting it sit on some absorbent paper will draw out a little moisture. This gives it a slightly firmer texture and intensifies the flavour.

Also try: Adam Liaw's Mexican salad

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.