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BBQ teriyaki prawns with asparagus and coconut rice
38 min
Teriyaki prawns and asparagus are barbecued and served on a bed of coconut rice to make a quick and easy summertime meal.
Julie Hubert
1 person made this
Ingredients
Serves: 4
- 300g uncooked jasmine rice
- 1 (400g) tin coconut milk
- 300ml water
- 1 1/2 teaspoons sea salt, divided
- 575g large prawns, peeled and deveined
- 120ml teriyaki sauce
- 450g fresh asparagus, trimmed
- 1 tablespoon sesame oil
- freshly ground black pepper to taste
- 4 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons teriyaki sauce
Method
Prep:15min ›
Cook:23min ›
Ready in:38min
- Preheat an outdoor barbecue for high heat and lightly oil the grate.
- Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water and 1 teaspoon salt in a pot; bring to the boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
- Mix prawns and 120ml teriyaki sauce together in a bowl until well coated.
- Toss asparagus with remaining 1/2 teaspoon salt, sesame oil and black pepper. Lay on 1 side of the grilling grate; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grate. Cook prawns until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
- Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.
