Grilled prawns with yuzu dressing
Yuzu is to Japanese cuisine what lime is to Thai. Yuzu can be used anywhere you would use lemon. A small, yellow-skinned citrus, it's loved for its tart, smack-in-the-mouth tang.
Ingredients
6 fresh green prawns in shell
Handful of rocket or cress leaves
1 tsp sesame seeds
Togarashi (Japanese sprinkles)
Dressing
1 tbsp yuzu juice
1 tbsp Japanese mirin
4 tbsp grape seed or light olive oil
2 tbsp soy sauce
1 tsp finely grated garlic
1 tbsp whole egg mayonnaise
Method
1. Heat an overhead grill.
2. Cut the prawns in half lengthwise with a cleaver and devein.
3. Whisk the dressing ingredients together until smooth.
4. Brush the prawns with the dressing and grill them cut-side up for 3 minutes or until just cooked (I like charring the shells a little, too).
5. Arrange on plates with rocket or cress, spoon over the remaining dressing and scatter with sesame seeds and togarashi.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
This mostly make-ahead baked salmon is an easy and elegant way to feed a crowd
- 30 mins - 1 hr
- Helen Goh
More by Jill Dupleix
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/grilled-prawns-with-yuzu-dressing-20130305-2fhpk.html