Rocket Salad with Prawns and Teriyaki Vinaigrette
Wash the rocket salad and shake dry. Wash and halve the cherry tomatoes. Shell the prawns, halve them lengthways, remove the black vein and rinse them in cold water. Peel and finely chop the shallot.
Stir together the Sukiyaki Stir-Fry Sauce, 3 tbsp. olive oil, vinegar, shallot and pepper into a vinaigrette. Season the prawns with salt and pepper and fry on both sides for 2 to 3 minutes until crispy in a coated pan. Mix the rocket salad, tomatoes and Teriyaki vinaigrette and arrange on four plates with the prawns.
Preparation time: 30 mins
Per portion: 1518 kJ / 362 kcal
Ingredients for 4 portions:
- > 500 g rocket salad
- > 10 cherry tomatoes
- > 12 tiger prawns
- > 1 shallot
- > 2-3 tbsp. Teriyaki marinade
- > 4 tbsp. olive oil
- > 2 tbsp. white balsamic vinegar or mild white wine vinegar
- > black pepper
- > salt
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