Shrimp and avocado gyugyaki

 

[Ingredients] (For 1 baking sheet)

15-18 shrimp

A pinch of salt

A pinch of potato starch

2 avocados

8-10 sausages

4-6 potatoes

15-20 cherry tomatoes

3-5 king oyster mushrooms

2 rosemary sprigs

2 tablespoons basil paste

4 tablespoons mayonnaise

Herbal salt, to taste

2 tablespoons olive oil

[Preparation]

1. Shell and devein the shrimp, leaving the tails on, and rub with salt and potato starch to wash.

2. Peel and seed the avocado and cut into 6 equal pieces.

3. Cut the sausages in half.

4. Wash the potatoes thoroughly with the skin on. Wrap each one in plastic wrap and microwave until a toothpick can be inserted easily. Once cooled, peel and cut into 4-6 pieces.

5. Remove the stems from the cherry tomatoes.

6. Cut the king oyster mushrooms into 1cm thick slices.

7. Mix the ingredients for the sauce together.

8. Preheat the oven to 150°C.

[Directions]

1. Arrange the prepared ingredients on a baking sheet lined with parchment paper, top with rosemary, and drizzle with herb salt and olive oil. Bake at 150°C for 30 minutes, then increase the temperature to 200°C and bake for a further 10 minutes.

2. Once cooked, serve on the baking sheet and serve with the sauce to your liking.