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Shoyu spaghetti, seafood and vegetable salad

Ingredients for 10 portions

  • 700 g spaghetti
  • 20 tiger prawns
  • 400 g squid
  • 20 spears green asparagus
  • 160 g yellow bell pepper
  • a bunch of rocket leaves
  • 5 tb olive oil
  • 5 tb Kikkoman naturally brewed soy sauce
  • 80 g sweet grainy mustard

Preparation

Cook the spaghetti and drain well. Blanch the tiger prawns, peel them and cut into bite-sized pieces. Wash and blanch the squid. Cut into fine rings. Peel and blanch the asparagus, then cut it into 3 cm slices. Wash and quarter the cherry tomatoes. Wash the bell pepper and cut it into fine strips. Wash the rocket and drain well. Mix the olive oil, soy sauce and mustard together in a bowl. Add the rest of the ingredients to the sauce and mix well.