King prawns in spicy sweet sauce on iceberg leaves

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Summer

Spring

Main courses

Seafood

Tamari Gluten-free Soy Sauce

Preparation time: 30 mins

Calorific value (per portion): 919 kJ / 220 kcal

For the sweet & sour sauce:

4 garlic cloves
20 g fresh ginger
10-12 cm leek (white part)
2 tbsp. vegetable oil
200 g tomato ketchup
120 ml Kikkoman naturally brewed Tamari gluten-free soy sauce
10-12 drops of TABASCO® Pepper Sauce
120 ml chicken stock
1 ½ tsp. sugar
1 tsp. sesame oil

Also:

1 iceberg lettuce
salt
40 g ready-to-use king prawns (without shell)
2 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
2 tbsp. sake (or white wine)
1 ½ tbsp. potato starch
2 tbsp. vegetable oil

Preparation

Peel and crush the garlic. Peel the ginger, trim the leek and chop both finely. Then fry them with the garlic in 1 tbsp. vegetable oil. Add all the other sauce ingredients, bring to the boil and keep warm.

Tear off the salad leaves, blanch in boiling salted water for approx. 7-8 seconds and drain well. Wash the prawns, dab dry, then combine with soy sauce, sake and potato starch. Then sauté in hot oil. When the prawns are approx. 80% cooked, add the sweet & spicy and glaze them.

Arrange the salad leaves on plates, put the prawns on top at the centre and serve.