Seafood in Tonkatsu Cream
Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.
Nutrition per serving
- Energy418 Kcals
- 200g spinach
- 150g king oyster mushroom
- 60ml olive oil
- salt and freshly ground pepper
- 20 Tiger prawns (ready to cook)
- 10 scallops (ready to cook)
- 200ml cream
- 100ml Kikkoman Tonkatsu Sauce
Trim and wash the spinach leaves. Trim and slice the mushrooms thinly. Fry the spinach and mushrooms separately in approx 1 tbsp olive oil, season with salt and pepper and keep warm.
Fry the prawns and scallops in the rest of the olive oil briefly, add the cream and Kikkoman Tonkatsu Sauce, and continue cooking briefly until ready.
Arrange the mushrooms and spinach on plates, put the seafood in Tonkatsu cream on on top, garnish with chervil if you like, and serve.