BBQ teriyaki prawns with asparagus and coconut rice
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
300g uncooked jasmine rice
1 (400g) tin coconut milk
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.