Boiled Turnip and Shrimp

Boiled Turnip and Shrimp

A simple and delicate flavored meal.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

60 g (2.1 oz)


1 tbsp

1.5 cups


  1. Cut the stem from the leaves of the turnip leaving about 1 cm (1/2 in.) Peel the skin, then cut into wedges.
  2. Remove the shrimp from its shell and remove the vein. Roughly chop into small pieces.
  3. Place both (1) and and (A) in a pot. Cover and boil for about 10-15 min. until the turnip has softened. Remove and place on a plate.
  4. Place (2) in the remaining broth and heat. As it boils continue to scoop away the scum that forms on the surface. Dilute the starch with a similar amount of water, stir in well to thicken the sauce.
  5. Mix in the ginger juice, dress (3).

Cooking Basics

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.


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