Warm Prawn Salad with Pumpkin and Potato Wedges

Total time 40 mins

15 mins preparation time

25 mins cooking time

A twist on a prawn cocktail, this warm salad is made from prawns, pumpkin, potatoes and a delicious dressing made perfect with Kikkoman soy sauce

Ingredients

4 portion(s)

prawns, deshelled and heads removed

5 tbsp

vegetable oil

rosemary sprig

8 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

maple syrup

garlic clove

iceberg lettuce

Romaine lettuce heart

Radicchio lettuce

100 g

rocket

300 g

potatoes, peeled

500 g

Hokkaido pumpkin

1 tsp

sweet paprika

 ¼ tsp

ground star anise

For the dressing

100 g

mayonnaise

1 tsp

tomato purée

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

garlic clove

1 tbsp

cognac

Preparation

Step 1

Rinse and dry the pumpkin, potatoes, lettuce, and rosemary. Cut the iceberg, Romaine and radicchio lettuces into wide strips and mix with the rocket. Rinse the prawns in cold water.

Step 2

Preheat oven to 200°C.

Step 3

Cut the pumpkin and potatoes into wedges. Mix with the paprika, star anise, 3 tbsp vegetable oil and 2 tbsp soy sauce and marinate. Spread the vegetable wedges on a baking tray lined with parchment paper and bake on the middle shelf for approx. 20 minutes.

Step 4

Sauté the prawns in a hot pan with 2 tbsp vegetable oil. Crush the garlic clove and add to the pan with the rosemary. Glaze the prawns with 1 tbsp maple syrup and the Kikkoman soy sauce.

Step 5

For the dressing, chop the garlic very finely and mix with 100 g mayonnaise, 1 tsp tomato paste, 3 tbsp soy sauce and 1 tbsp cognac.

Step 6

Add the dressing to the prepared salad mix and garnish with the prawns. Serve with the pumpkin and potato wedges.

Recipe-ID: 1088

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Rinse and dry the pumpkin, potatoes, lettuce, and rosemary. Cut the iceberg, Romaine and radicchio lettuces into wide strips and mix with the rocket. Rinse the prawns in cold water.

Preheat oven to 200°C.

Sauté the prawns in a hot pan with 2 tbsp vegetable oil. Crush the garlic clove and add to the pan with the rosemary. Glaze the prawns with 1 tbsp maple syrup and the Kikkoman soy sauce.

For the dressing, chop the garlic very finely and mix with 100 g mayonnaise, 1 tsp tomato paste, 3 tbsp soy sauce and 1 tbsp cognac.

Add the dressing to the prepared salad mix and garnish with the prawns. Serve with the pumpkin and potato wedges.

Let us know what you think

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