Prawn ramakis

    1 hour 30 min

    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.

    8 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

    1. In a glass bowl, toss prawns with teriyaki sauce. Cover with cling film and let marinate in the refrigerator for one hour.
    2. Preheat the grill.
    3. 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.
    4. 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.

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    Reviews in English (8)


    Also marinated venison, chicken livers, calf liver or oysters instead if shrimp. All make delicious appitisers.  -  07 Nov 2010  (Review from Allrecipes US | Canada)


    I cooked these on the stove since I had a lot of other things going in the oven. A little time consuming to make but tasty in the end, I had none left over!  -  19 Dec 2008  (Review from Allrecipes US | Canada)


    We really liked these shrimp ramakis. I was making the recipe for two so I just scaled the recipe down with no problem. Very easy recipe. I used sliced water chestnuts instead of whole. Served on rice pilaf and roasted asparagus. Made for a really good dinner.  -  10 May 2012  (Review from Allrecipes US | Canada)