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

Salmon spaghetti al cartoccio 242 of 458 Gourmet Beef burger with caramelised red onions

Kikkoman Sauces 454

Category 445

Ingredient 413

Videos 72

World Cuisines 140

Specials 441

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

Summer Main courses Vegetables 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.