Teriyaki prawns tacos with mango salsa
Tropical seafood tacos with wok-fried king prawns, courgette and mushrooms in Kikkoman Teriyaki Sauce with Garlic, topped with a tangy mango salsa and a hint of Kikkoman Sesame Oil.
Preparation
Step 1
30 g sushi ginger – 300 g mango, peeled and diced – ½ bunch mint, leaves picked – 3 spring onions, sliced – 1 tsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Start by preparing the salsa: slice the ginger into smaller pieces, then mix with the mango, mint, spring onions, Kikkoman Sesame Oil and Kikkoman Teriyaki Sauce with Garlic. Leave to marinate.
Step 2
250 g king prawns, peeled – 150 g courgette – 100 g mushrooms, e.g. shiitake
Halve any large prawns lengthwise, and leave the small ones whole. Wash the courgette, quarter it lengthwise and cut into 1 cm pieces. Remove the mushroom stems and quarter any large ones.
Step 3
3 tbsp vegetable oil – 75 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Heat the vegetable oil in a large wok and fry the courgette and mushrooms over a high heat for 2 minutes. Add the king prawns and stir-fry for another 3 minutes. Deglaze with the Kikkoman Teriyaki Sauce with Garlic and stir while briefly glazing.
Step 4
6 taco shells – 6 romaine lettuce leaves – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Line the taco shells with the lettuce leaves and fill with the Kikkoman Kimchi Chili Sauce, mango salsa, prawns and vegetables.
Tip
To make a vegan version, simply swap the prawns for more vegetables—anything with a similar cooking time to courgette and mushrooms, such as aubergine, fennel or baby carrots. And be sure to use vegan chilli mayo, too.
Recipe-ID: 1659
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30 g sushi ginger – 300 g mango, peeled and diced – ½ bunch mint, leaves picked – 3 spring onions, sliced – 1 tsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Start by preparing the salsa: slice the ginger into smaller pieces, then mix with the mango, mint, spring onions, Kikkoman Sesame Oil and Kikkoman Teriyaki Sauce with Garlic. Leave to marinate.
250 g king prawns, peeled – 150 g courgette – 100 g mushrooms, e.g. shiitake
Halve any large prawns lengthwise, and leave the small ones whole. Wash the courgette, quarter it lengthwise and cut into 1 cm pieces. Remove the mushroom stems and quarter any large ones.
3 tbsp vegetable oil – 75 ml Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Heat the vegetable oil in a large wok and fry the courgette and mushrooms over a high heat for 2 minutes. Add the king prawns and stir-fry for another 3 minutes. Deglaze with the Kikkoman Teriyaki Sauce with Garlic and stir while briefly glazing.
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