About this recipe:Prawns are marinated in teriyaki sauce, then rolled together with a water chestnut and bacon, before being grilled. Serve as a snack, starter or with freshly cooked rice and vegetables.
24 raw king prawns, peeled and deveined
350ml teriyaki sauce
450g streaky bacon rashers, cut in half
1 (227g) tin whole water chestnuts, drained
24 cocktail sticks
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In a glass bowl, toss prawns with teriyaki sauce. Cover with cling film and let marinate in the refrigerator for one hour.
Preheat the grill.
Remove prawns from marinade and place each on a half strip of bacon with a water chestnut. Roll and secure with a cocktail stick, then place onto a grill pan approximately 1cm apart from each other. Discard remaining marinade.
Grill ramakis for 5 minutes on each side or until the prawn turn pink and the bacon is cooked. Drain on kitchen towels and serve immediately.