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

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.