This website uses different types of cookies to enable, improve and monitor the use of our website. For more information see our cookie policy. By clicking accept or continuing to browse on our website, you consent to the use on your device of analytics, advertising and other tags/files. I accept.
<GO BACK
Gambas-a-la-plancha
Rate It! Click Here to rate this product
Gambas-a-la-plancha (shrimp grilled on a griddle) in teriyaki sauce
Show Picture 1Show Picture 2Show Picture 3Show Picture 4Show Picture 5
This dish was cooked using:
Preparation time: 20 minutes
Cooking time: 20 minutes
For 4 people

Ingredients:
  • 16 shrimps 
For the teriyaki sauce
  • 10 cl of Kikkoman soy sauce (green lid) 
  • 1 teaspoon of grated ginger
  • 1/2 clove of garlic 
  • 5 cl of rice vinegar (mirin) 
  • 1 tablespoon of brown sugar
  • 1 teaspoon of corn-starch (optional)

Preparation

For the teriyaki sauce
  • Bring the soy sauce, mirin and sugar to boil in a saucepan.
  • Add the minced garlic and ginger. Reduce by half then add the corn-starch diluted in a little water (optional).
Cooking the shrimps
  • Shell the shrimps keeping the heads and tails.
  • Heat the griddle (plancha).
  • Cover the shrimps with a little teriyaki sauce and place them on the griddle for 1 to 2 minutes on each side.
  • Serve the shrimps with the rest of the teriyaki sauce. 

Chef’s tip
You can marinate the shrimps for 15 minutes in teriyaki sauce before cooking them. 
You can add a pinch of Espelette pepper to the shrimps before cooking them, and they will be even better.


© The Coleman Company Inc. All Rights reserved