Skip to main content

Stuffed Takumi Shrimp



Makes 20 shrimp


Prep Time

40 minutes


Cook Time

40 minutes

kikkoman products used:


4 cups vegetable oil
1 pound jumbo 16-20 shrimps, peeled, deveined, tail on
¾ cup Kikkoman®Teriyaki Takumi, Original

Avocado Mousse
¼ of an Avocado
½ cup Cilantro leaves
3 scallion, light green and white parts, roughly chopped
1 teaspoon ginger
1 Lime, juice and zest
½ serrano, deseeded and roughly chopped
2 oz. cream cheese, softened

16-20 Spring Roll Wrappers (or egg roll skins)
2 eggs + 2 egg yolks, well beaten
1 cup Black sesame seeds
1 cup White sesame seeds
Oil for frying
½ cup Kikkoman® Sweet Chili Sauce (for serving)


Butterfly shrimp and place in a medium mixing bowl with the Teriyaki sauce while you prepare the mousse.

In a small food processor, blend all the mousse ingredients together until smooth. Spoon into a pastry bag or quart ziplock bag.

Shake the excess marinade off the shrimp and place open side up on a plate or tray. Cut a ¼” tip off bag and pipe along the middle of the shrimp. Lightly close up shrimp just until it sticks together.

Heat oil in a pot to 350ºF.

Trim Spring roll paper to a 4”x4” square. Lay 1 shrimp down horizontally and brush the top inch of paper with beaten egg. Roll shrimp up away from you, sealing the top. Set aside and repeat until all shrimp are rolled up.

On a plate or flat dish, mix sesame seeds together. Brush shrimp roll lightly with beaten egg and coat in the sesame seed mixture. Fry in batches until golden brown. Drain on a rack or paper towel lined plate. Serve with Kikkoman® Sweet Chili Sauce.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


Coupon Corner

Print Coupon
Click to scroll back to the top