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.


    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 

    1. Preheat an outdoor barbecue for high heat and lightly oil the grate.
    2. 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.
    3. Mix prawns and 120ml teriyaki sauce together in a bowl until well coated.
    4. 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.
    5. 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.

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