Teriyaki shrimp tacos with mango salsa
Tropical seafood tacos with wok-fried king prawns, courgette and mushrooms in Kikkoman Teriyaki Sauce with Garlic, topped with a tangy mango salsa and a hint of Kikkoman Sesame Oil.
Preparation
Step 1
30 g sushi ginger – 300 g mango, peeled and diced – ½ bunch mint, leaves picked – 3 spring onions, sliced – 1 tsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Start by preparing the salsa: slice the ginger into smaller pieces, then mix with the mango, mint, spring onions, Kikkoman Sesame Oil and Kikkoman Teriyaki Sauce with Garlic. Leave to marinate.
Step 2
250 g king prawns, peeled – 150 g courgette – 100 g mushrooms, e.g. shiitake
Halve any large prawns lengthwise, and leave the small ones whole. Wash the courgette, quarter it lengthwise and cut into 1 cm pieces. Remove the mushroom stems and quarter any large ones.
Step 3
3 tbsp vegetable oil – 75 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Heat the vegetable oil in a large wok and fry the courgette and mushrooms over a high heat for 2 minutes. Add the king prawns and stir-fry for another 3 minutes. Deglaze with the Kikkoman Teriyaki Sauce with Garlic and stir while briefly glazing.
Step 4
6 taco shells – 6 romaine lettuce leaves – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Line the taco shells with the lettuce leaves and fill with the Kikkoman Kimchi Chili Sauce, mango salsa, prawns and vegetables.
Tip:
To make a vegan version, simply swap the prawns for more vegetables—anything with a similar cooking time to courgette and mushrooms, such as aubergine, fennel or baby carrots. And be sure to use vegan chilli mayo, too.
Recipe-ID: 1659
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30 g sushi ginger – 300 g mango, peeled and diced – ½ bunch mint, leaves picked – 3 spring onions, sliced – 1 tsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Start by preparing the salsa: slice the ginger into smaller pieces, then mix with the mango, mint, spring onions, Kikkoman Sesame Oil and Kikkoman Teriyaki Sauce with Garlic. Leave to marinate.
250 g king prawns, peeled – 150 g courgette – 100 g mushrooms, e.g. shiitake
Halve any large prawns lengthwise, and leave the small ones whole. Wash the courgette, quarter it lengthwise and cut into 1 cm pieces. Remove the mushroom stems and quarter any large ones.
3 tbsp vegetable oil – 75 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Heat the vegetable oil in a large wok and fry the courgette and mushrooms over a high heat for 2 minutes. Add the king prawns and stir-fry for another 3 minutes. Deglaze with the Kikkoman Teriyaki Sauce with Garlic and stir while briefly glazing.
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