King Prawn on Lentil Salad with Soy Sauce Foam

King Prawn on Lentil Salad with Soy Sauce Foam

Indulgent King prawns or scampi with tangy mango dressing is balanced by umami-rich soy sauce foam. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves10
  • Preparation Time30 mins
  • Additional Time2-3 hours steeping
  • Cooking Time45 mins

Nutrition per serving

  • Energy76 Kcals
  • Protein6.1g
  • Carbohydrates6.8g
  • Fat2.3g


  • 1 sheet of dried kombu (10 x 10cm)
  • 1/2 tsp sugar
  • 3 tsp instant gelatine powder
  • 30 ml Kikkoman Naturally Brewed Soy Sauce
  • 6 fresh king prawns or scampi
  • Salt
  • 120 g Beluga lentils
  • 1 shallot
  • 1/4 mango
  • 40ml mango juice
  • 20 ml vinegar
  • 1/2 tsp mustard
  • 20 ml peanut oil
  • freshly ground black pepper
  • A few cauliflower florets


To make the soy sauce foam, place the kombu in a pan with 1.2 L of water and leave to steep for approx 2-3 hours. Heat up the water and kombu, removing the kombu just before it reaches boiling point. Combine 100 ml of the broth with sugar and gelatine, season with soy sauce and leave to cool. As soon as the sauce starts to thicken, puree it with a stick blender until you have a foamy result.

Cook the prawns or scampi in salted water. Leave to cool. Remove the flesh from the shell and cut into thin slices. Cook the lentils according to pack intructions. Peel the shallot and dice finely. Peel the mango and cut into cubes.

Bring the mango juice to the boil and reduce by half. Stir in the vinegar, mustard and oil. Season the dressing with salt and pepper and combine it with the lentils, shallot and mango cubes. Wash the cauliflower florets and grate them finely. Arrange the prawns on the lentil salad with the soy sauce foam and sprinkle with cauliflower. Use chervil as a garnish if you like.

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