Grilled Prawns with Japanese Vinaigrette

Name: Grilled Prawns with Japanese Vinaigrette
Cuisine: Japanese
Ingredients: 2 tablespoons Chinese white rice vinegar; 2 teaspoons sesame oil; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons finely chopped fresh coriander; 1 teaspoon mirin (Japanese sweet rice wine) or dry sherry; 1 teaspoon mirin (Japanese sweet rice wine) or dry sherry; 1 teaspoon mirin (Japanese sweet rice wine) or dry sherry; 1 teaspoon finely chopped fresh ginger; 1 tablespoon finely chopped fresh chives; 450 g (1 lb) raw prawns; 2 tablespoons salt; 1 teaspoon Shaoxing rice wine or dry sherry; ½ teaspoon salt; 1 tablespoon light soy sauce; 1 teaspoon Shaoxing rice wine or dry sherry

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Grilling prawns is one of the fastest ways to give a special touch to a quick menu. They cook quickly and are always impressive as a first course in a multicourse meal or as a main course. Grilling gives the prawns a smoky fragrance and this japanese-inspired sauce provides the right balance of flavours.

Ingredients

450 g (1 lb) raw prawns
2 tablespoons salt

Asia
Japan
Starter
Fish course
Pescatarian

Method

Soak bamboo skewers in cold water for 15 minutes or more. Peel the prawns and discard the shells. Using a small, sharp knife, remove the fine digestive cords. Wash the prawns in cold water with a tablespoon of salt. Drain and repeat. Rinse well and pat dry with kitchen paper. Combine the marinade ingredients and mix with the prawns. Allow to marinate for 30 minutes. Skewer the prawns.