Grilled yakitori gambas

Japanese version of prawns on the barbecue

Japan

Main course
4 persons
30
Mild

A delicious Japanese fusion dish to surprise your guests with. Wonderful flavor combination of slightly spicy, aromatic and sweet. The spiced seaweed gives an extra crunchy touch, familiar from sushi. Also delicious on the barbecue!

Ingredients

- 4 teaspoon Wasabi Paste

- 1 teaspoon Sesame Oil

- to taste Roasted Seasoned Seaweed

- to taste Roasted Black Sesame Seeds

- 50 ml Teriyaki Sauce

300 g Potatoes, peeled and diced

50 ml Milk

50 ml Whipping Cream

Salt

White pepper

1 tbsp Butter

6 large prawns

Preparation method for Grilled yakitori gambas

Boil the potatoes for about 20 minutes, the smaller the pieces, the shorter the cooking time. Mash the potatoes with a potato masher. Heat the milk with the cream and add to the mashed potatoes until creamy A puree is formed. Season with salt and white pepper. Now add the cream butter and the wasabi, don't be too careful with the wasabi, so that the puree tastes nice and spicy! Put the puree in a piping bag and keep it warm.
Shell the shrimp but leave the tail on. Pull out the intestines with a skewer and rinse well. Pat the prawns dry with paper towels, drizzle with sesame oil, salt and white pepper.
Heat the grill pan or grill and grill the shrimp for 4-6 minutes until cooked through.

Serve tip

Place two leaves of seasoned seaweed lengthwise on a plate and pipe a dash of potato-wasabi puree on top. Place the grilled prawns in this with their tails up. Pour the yakitori sauce cold around and over the prawns and garnish with some crumbled seasoned seaweed and sesame seeds.