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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:


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.