Asian salad with mango, coconut and soy scampi

Ingredients for 4 portions Per portion: 2049 kJ / 489 kcal
2 bunches rocket 1 bunch Thai basil 1 bunch coriander 1 mango 3 red jalapeno peppers 100 g fresh sliced coconut 8 scampi, shelled but head on 2 tbsp. roasted sesame seeds For the lime dressing: 100 ml lime, juiced and zested 50 ml orange, juiced and zested salt sugar freshly milled white pepper 30 ml olive oil 1/2 jalapeno pepper 1/2 tsp. sesame oil 1/2 tsp. black sesame seeds 1/2 tbsp. Kikkoman naturally brewed soy sauce For the seasoning sauce: 2-3 tbsp. Kikkoman sushi & sashimi soy sauce 2 star-anise 400 ml apple juice 100 g brown sugar 50 g honey 30 g peeled ginger root 1 red jalapeno pepper 1 garlic clove

Ingredients for 4 portions

Per portion: 2049 kJ / 489 kcal

2 bunches rocket
1 bunch Thai basil
1 bunch coriander
1 mango
3 red jalapeno peppers
100 g fresh sliced coconut
8 scampi, shelled but head on
2 tbsp. roasted sesame seeds

For the lime dressing:

100 ml lime, juiced and zested
50 ml orange, juiced and zested
salt
sugar
freshly milled white pepper
30 ml olive oil
1/2 jalapeno pepper
1/2 tsp. sesame oil
1/2 tsp. black sesame seeds
1/2 tbsp. Kikkoman naturally brewed soy sauce

For the seasoning sauce:

2-3 tbsp. Kikkoman sushi & sashimi soy sauce
2 star-anise
400 ml apple juice
100 g brown sugar
50 g honey
30 g peeled ginger root
1 red jalapeno pepper
1 garlic clove

Preparation

Preparation time: 30 mins
Marinating time: 1h

Rinse and clean the rocket. Remove the stems of the herbs. Peel the mango, core it and cut it into approx. 1 x 1 cm cubes. Core the jalapeno pepper and cut it into strips. Mix all the ingredients for the dressing until well combined. Put all the ingredients for the sauce in a saucepan and bring to the boil . Simmer for 10 minutes. Thicken with a little cornflour then pass through a sieve and chill. Once cold, marinate the scampi for 1 hour in the sauce.

Mix the rocket with the herbs and arrange it on the plate together with the mango and the jalapeno pepper strips. Then take the scampi and shake off excess sauce. Heat a pan and fry it for 2 minutes on each side. Finally, add the lemon dressing on the salad and arrange two scampi on every plate. Decorate it with fresh coconut and sesame seeds.