Prawns in chilli sauce

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Tamari Gluten-free Soy Sauce Main courses Seafood Vegetables Japanese Japanese fusion Spring Summer

8 pcs Peeled prawns
1 tsp Kikkoman Naturally Brewed Tamari Gluten Free Soy Sauce
1 tsp Sake (or white wine)
1 pc Pak choi
2 tbsp Salad oil
few drops Sesame oil

For chilli sauce:

2 Garlic cloves
10 g Ginger
5-6 cm of Leek (white part)
100 g Ketchup
60 ml Kikkoman Naturally Brewed Tamari Gluten Free Soy Sauce
Few drops TABASCO® Pepper Sauce
60 ml Bullion
Sugar

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Preparation

Chop very finely garlic, ginger and leek. Mix well all ingredients for chilli sauce.

Peel the prawns (leave heads), wipe off the moisture and season with Kikkoman Naturally Brewed Tamari Gluten Free Soy Sauce and sake. Preheat the oil on frying pan and fry prawns for a short while until they turn pink. Then remove from the pan. Add some more oil if necessary, add garlic and ginger and after they release the aroma add leek and fry on medium heat. Once softened add the sauce and bring to the boil.

Add the prawns to the sauce and stir fry until all heated through, then finish with a few drops of sesame oil at the end. Serve with ¼ of fried pak choi and garnish with chopped chives and chilli strips, if liked.