This Grilled Ginger Prawns with Yuzu Mayo, Roast Rice is perfect for appetizer at party or family gathering.
• Prep time: 10 minutes, plus an extra 20 minutes to marinate
• Yield: Serves 10 - 12
• 1 tsp sesame oil
• 2 1/2 tbsps sugar
• roasted ground rice
• 80ml light soy sauce
• 2 tbsps cooking sake
• 2 garlic cloves, grated
• 2 tbsps mirin (rice wine)
• 2 tbsps fresh grated ginger
• 10 green prawns, peeled (tails intact), deveined
• micro coriander and purple basil cress, to serve
• 1/4 cup (30g) frozen shelled edamame (soy beans)
For yuzu mayo:
• 1 tbsp yuzu juice
• 1/2 cup (120g) Kewpie mayonnaise
- Combine the soy, mirin, sake, sesame oil, sugar, ginger and garlic in a bowl, stirring until sugars. Reserve 1–2 tablespoons for serving. Add the prawns and toss through the marinade to coat, cover and then place in fridge for 20 minutes to marinate.
- Meanwhile, combine the Kewpie mayonnaise and yuzu juice in a small bowl. Taste and adjust by adding more yuzu if needed. Cover and place in the fridge until needed.
- Heat a barbecue or chargrill pan to a medium–high heat. Cook the prawns for 3–4 minutes each side, basting the prawns with the marinade every 1 minute until just cooked.
- Blanch edamame in a saucepan of salted boiling water for 30–60 seconds until tender. Remove from heat and drain.
- To serve, place a prawn on a serving spoon along with some reserved dressing, a dollop of yuzu mayo, edamame and a grind of roasted rice and dress with micro herbs.
This great family recipe is thanks to delicious at https://www.delicious.com.au/recipes/hayden-quinns-grilled-ginger-prawns-yuzu-mayo-roast-ground-rice/11251ee9-300c-42e9-8153-57ecf184d52f