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

Summer
Main courses
Seafood
Sauce for Rice / Sauce soja Sucrée
Japanese
Asian
Preparation time: 20 mins
Calorific value (per portion): 965 kJ / 231 kcal

Ingredients for 4 portions

  • 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.

Used products in this recipe

Ingredients for 4 portions

  • 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