Grilled prawns and seasonal vegetables with ponzu yuzu jelly
Enchant your guests with this culinary gem: grilled prawns and seasonal veggies, sizzling in olive oil and crowned with ponzu yuzu jelly jewels. A mouthwatering appetizer that will dazzle your senses and your guests.
Preparation
Step 1
50 ml water – 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tsp agar agar (or 4 g leaf gelatine)
Bring the water and Kikkoman Ponzu Soy Sauce - Yuzu to a boil in a saucepan and stir in the agar agar. Once it has dissolved, pour it into a container and refrigerate for 1-3 hours until it sets.
If using leaf gelatine, soak it in water for 30 minutes to soften.
Step 2
4 prawns with tail – ½ red pepper – ½ aubergine – ½ courgette – 2 okra stalks – 2 baby corn stalks – 40 ml olive oil – 1 tsp salt
Preheat the oven to 170 °C
Wash and cut the pepper, aubergine and courgette into pieces. Cut the baby corn in half. Trim the top off the okra, rub it with salt, rinse under cold water and cut in half. Place the chopped vegetables and prawns on a baking tray and toss with olive oil and salt. Roast at 170 °C for 15 minutes.
Step 3
Arrange the grilled vegetables on a plate.
Take the hardened ponzu jelly out of the fridge, mash it with a fork and pour it over the vegetables.
Tip:
Serve the vegetables chilled and enjoy as a cool starter for summer entertaining.
Use your favourite vegetables according to the season.
Soaking the gelatine in water for at least 30 minutes is recommended, as the ponzu vinegar hinders hardening.
Recipe-ID: 1296
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