Name: Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame Sauce
Total time: 20 min
Ingredients: 120 g king prawns; 100 g green beans; 60 g carrots; 60 g shiitake or other mushrooms; 30 g white sesame seeds; 4 tbsp. Kikkoman sauce for rice; 6 tbsp. vegetable oil

Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame Sauce

Butaniku no Shogayaki – Pork in Ginger Soy Sauce 474 of 520 Kenchin-jiru – Japanese Vegetable Broth

Kikkoman Sauces 383

Category 379

Ingredient 281

Videos 59

World Cuisines 125

Specials 385

Summer

Main courses

Seafood

Sauce for Rice / Sauce soja Sucrée

Japanese

Asian

Preparation time: 20 mins

Calorific value (per portion): 965 kJ / 231 kcal

120 g king prawns
100 g green beans
60 g carrots
60 g shiitake or other mushrooms
30 g white sesame seeds
4 tbsp. Kikkoman sauce for rice
6 tbsp. vegetable oil

Preparation

Blanch the prawns, peel them and cut into bite-sized pieces. Trim the beans and carrots, blanch them and cut them into 3 cm long pieces. Blanch the mushrooms, cut into 3-4 mm thin slices and squeeze gently to eliminate excess water. Fry the sesame seeds in a pan without oil at medium heat until golden brown, then put aside to cool. Put the sesame seeds and the sauce for rice in a measuring jug and puree with a hand blender. Gradually pour in the vegetable oil until the sauce emulsifies and turns smooth. Mix the prawns and vegetables in a bowl. Then arrange them in a flat bowl and pour the sesame soy sauce over them.