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

Ingredients for 4 portion(s)
- 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 portion(s)
- 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