
Teriyaki skewer mix

Ingredients for 4 portion(s)
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:
- 1 zucchini
- 8 scallops
- Kikkoman Teriyaki BBQ-Sauce with Honey
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.
Used products in this recipe
Ingredients for 4 portion(s)
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:
- 1 zucchini
- 8 scallops
- Kikkoman Teriyaki BBQ-Sauce with Honey
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.