Teriyaki skewer mix

Prawns in chilli sauce 4 of 489 Tofu steaks

Kikkoman Sauces 486

Category 477

Ingredient 440

Videos 75

World Cuisines 146

Specials 466

Teriyaki BBQ-Sauce with Honey Main courses Seafood Meat Japanese fusion Spring Summer

Nutrition facts (per portion): 668 kJ / 158 kcal

Fat: 3.2 g

Protein: 24.5 g

Carbohydrates: 7.3 g

For prawn skewers:

4 prawns (with head on)
Kikkoman Teriyaki BBQ-Sauce with Honey

For beef skewers:

1 bunch green asparagus
200 g roast beef
Kikkoman Teriyaki BBQ-Sauce with Honey

For scallop skewers:

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

Cut each prawn vertically and open the belly, remove the veins. Skewer whole prawns and grill. Brush with Kikkoman Teriyaki BBQ-Sauce with Honey to finish.

Cut off tough ends of asparagus, peel and precook. Cut into 4 cm pieces. Slice roast beef into 15 g slices, wrap with foil and flatten more with meat tenderizer. Wrap pieces of asparagus with meat slices and skewer. Roast on grill and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.

Cut zucchini into vertical thin slices (use a peeler). Wrap each scallop with zucchini slices and skewer. Fry skewers in frying pan on both sides and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.