Teriyaki Grilled Prawns 海老の照り焼き

Method7 steps · about 40 min

1. 1

   Step 1: Clean and prepare the prawns: remove shells as desired, devein and dry them before marinating.

   Uses 500 g Prawn/Shrimp

2. 2

   Step 2: Put the teriyaki sauce, garlic (1/2 tbsp), and ginger (1/2 tbsp) in a ziplock bag.

   Uses 1/3 cup of Basic Teriyaki Sauce · 1/2 tbsp crushed garlic · 1/2 tbsp grated ginger

3. 3

   Step 3: Add the prawns/shrimp and coat the sauce well, zip it and leave it in the fridge for 20 minutes to marinate.

   Marinate prawns in the refrigerator · 20 minUses Cleaned prepared prawns · Mixed teriyaki-garlic-ginger marinade

4. 4

   Step 4: Heat a little olive oil in a skillet. Lift in the marinated prawns, keeping the remaining used marinade for the next stage, and cook until browned and their flesh is pearly-opaque and firm throughout.

   Uses Refrigerator-marinated prawns · Olive oil as needed for skillet

5. 5

   Step 5: Transfer the cooked prawns to a clean plate. Add the remaining used marinade from the bag to the pan.

   Uses Fully cooked teriyaki prawns · Reserved used raw-prawn marinade

6. 6

   Step 6: Bring the used marinade to a full boil for a few minutes before serving, then reduce it to a slightly thicker sauce and turn off the heat.

   Boil and reduce used teriyaki marinadeUses Used marinade in the hot skillet

7. 7

   Step 7: Divide the cooked prawns between two servings, over optional ready rice if desired. Spoon over the boiled reduced sauce and finish with optional sliced scallions and lime.

   Uses Cooked prawns reserved on clean plate · Boiled reduced teriyaki sauce · Prepared cooked rice, optional to serve · Scallions, optional garnish · Lime slices, optional garnish