Teriyaki Scampi Sauce

Wash the spring onions and cut into rings. Heat up the oil and fry the scampi briefly at high heat. Add the spring onions and sauté. Pour on approx. 4 tbsp. Sukiyaki Stir-Fry Sauce, 200 ml water, the cream and the white wine, bring to the boil and reduce slightly. If necessary, thicken the sauce with a sauce thickener, season with the remaining Sukiyaki Stir-Fry Sauce, salt, pepper and lemon juice and sprinkle with chopped dill.

Tip:
Ideal with fine ribbon noodles or crispy baguette.

Preparation time: 20 mins
Per portion: 1299 kJ / 310 kcal