Grilled prawns and seasonal vegetables with ponzu yuzu jelly
Grilled prawns and seasonal vegetables with ponzu yuzu jelly

Grilled prawns and seasonal vegetables with ponzu yuzu jelly

Total time150 mins
10 minspreparation time
20 minscooking time
120 minscooling time

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.

Ingredients

2 portion(s)

Ponzu yuzu jelly:

50 ml
water
2 tsp
agar agar (or 4 g leaf gelatine)
4 
Shrimp with tail

Seasonal vegetables:

 ½ 
red pepper
 ½ 
aubergine
 ½ 
courgette
2 
okra stalks
2 
baby corn stalks
40 ml
olive oil
1 tsp
salt

Preparation

Step 1

50 ml water – 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu2 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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50 ml water – 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu2 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.

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.

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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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