Asian salad with mango, coconut and soy scampi

"Chiba" – potato and chanterelle cream soup 12 of 447 Braised leg of duck with spoon cabbage and fragrant rice

Kikkoman Sauces 443

Category 434

Ingredient 402

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World Cuisines 140

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Summer Spring Salads Vegetables Seafood Naturally Brewed Soy Sauce Sushi & Sashimi Soy Sauce

Preparation time: 30 mins

Marinating time: 1h

Calorific value (per portion): 2049 kJ / 490 kcal

2 bunches rocket
1 bunch Thai basil
1 bunch coriander
1 mango
3 red jalapeno peppers
100 g fresh sliced coconut
8 scampi, shelled but head on
2 tbsp. roasted sesame seeds

For the lime dressing:

100 ml lime, juiced and zested
50 ml orange, juiced and zested
salt
sugar
freshly milled white pepper
30 ml olive oil
1/2 jalapeno pepper
1/2 tsp. sesame oil
1/2 tsp. black sesame seeds
1/2 tbsp. Kikkoman naturally brewed soy sauce

For the seasoning sauce:

2-3 tbsp. Kikkoman sushi & sashimi soy sauce
2 star-anise
400 ml apple juice
100 g brown sugar
50 g honey
30 g peeled ginger root
1 red jalapeno pepper
1 garlic clove

Preparation

Rinse and clean the rocket. Remove the stems of the herbs. Peel the mango, core it and cut it into approx. 1 x 1 cm cubes. Core the jalapeno pepper and cut it into strips. Mix all the ingredients for the dressing until well combined. Put all the ingredients for the sauce in a saucepan and bring to the boil . Simmer for 10 minutes. Thicken with a little cornflour then pass through a sieve and chill. Once cold, marinate the scampi for 1 hour in the sauce.

Mix the rocket with the herbs and arrange it on the plate together with the mango and the jalapeno pepper strips. Then take the scampi and shake off excess sauce. Heat a pan and fry it for 2 minutes on each side. Finally, add the lemon dressing on the salad and arrange two scampi on every plate. Decorate it with fresh coconut and sesame seeds.