Preparation

1. Heat the bottle/jar containing the tahini. Then you can stir it more easily.   
2. Stir the tahini well and add the boiled mirin and boiled sake. Stir well again and then add the soy sauce and sugar.   
3. Roast the pine nuts in a pan for 1 to 2 minutes. Keep moving the pan to prevent the pine nuts from burning.   
4. Cook the spinach and oyster mushrooms in lightly salted water for about 30 seconds (20 grams of salt for 2 liters of water).   
5. Drain the spinach and oyster mushrooms and then wring out the vegetables.   
6. Behead and peel the shrimps. Then remove the intestines. Tip: Use a fork for this. Take care! Do not throw away the heads or the shells.   
7. Heat the shrimp heads and shells in 150 ml of soya or sunflower oil. Break up the shrimp heads with a spatula and leave the whole thing on a low heat for about 10 minutes. Pour over the oil and collect the shrimp heads and peels in a sieve. You have now made a delicious shrimp oil. Set a little of this aside for the main course.  
8. Fry the shrimps for 2.5 minutes on high heat in 2 tablespoons of the shrimp oil.  
9. Mix the vegetables in 4 tablespoons of the tahini sauce.   
10. Distribute the corn salad over the plates, top with the vegetables and shrimps and garnish with cherry tomatoes and lemon wedges.