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Seafood in Tonkatsu Crème

Ingredients for 5 portions

Per portion: 1736 kJ / 415 kcal

  • 200 g spinach        
  • 150 g king oyster mushrooms
  • 60 ml olive oil
  • Salt and freshly ground pepper
  • 20 tiger prawns (ready to cook)
  • 10 scallops (ready to cook)
  • 200 ml dairy cream
  • 100 ml Kikkoman Tonkatsu Sauce


Preparation time: 25 mins

Trim and wash the spinach leaves. Trim and slice the mushrooms thinly. Fry the spinach and mushrooms separately in approx. 1 tbsp. olive oil, season with salt and pepper and keep warm.

Fry the prawns and scallops in the rest of the olive oil briefly, add the cream and Tonkatsu Sauce, and continue cooking until ready.

Arrange the mushrooms and spinach on plates, put the seafood in Tonkatsu crème on top, garnish with chervil if you like, and serve.