Stir-Fried Prawns with Teriyaki Ginger Sauce
Ingredients for 10 portions
- 1 small cucumber
- 60 ml vegetable oil
- 30 tiger prawns (ready to cook)
- 300 ml Kikkoman Teriyaki Ginger Sauce
- 100 ml mineral water
- 1 tsp. sesame seed oil
Wash and trim the cucumber. Then cut it lengthways into fine strips. Soak the cucumber strips in cold water for approx. 10 minutes and drain well.
Heat up the oil in a pan. Fry the prawns on all sides for approx. 3-5 minutes.
Combine the Teriyaki Ginger Sauce, mineral water and sesame oil in a pan and reduce at high heat. Serve the prawns and cucumber strips with a drizzle of ginger sauce.