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Grilled Ginger Prawns with Yuzu Mayo, Roast Rice

This Grilled Ginger Prawns with Yuzu Mayo, Roast Rice is perfect for appetizer at party or family gathering.

Prep Time

        Prep time: 10 minutes, plus an extra 20 minutes to marinate
        Yield: Serves 10 - 12


    •    1 tsp sesame oil
    •    2 1/2 tbsps sugar
    •    roasted ground rice
    •    80ml light soy sauce
    •    2 tbsps cooking sake
    •    2 garlic cloves, grated
    •    2 tbsps mirin (rice wine)
    •    2 tbsps fresh grated ginger
    •    10 green prawns, peeled (tails intact), deveined
    •    micro coriander and purple basil cress, to serve
    •    1/4 cup (30g) frozen shelled edamame (soy beans)

For yuzu mayo:

    •    1 tbsp yuzu juice
    •    1/2 cup (120g) Kewpie mayonnaise


  1. Combine the soy, mirin, sake, sesame oil, sugar, ginger and garlic in a bowl, stirring until sugars. Reserve 1–2 tablespoons for serving. Add the prawns and toss through the marinade to coat, cover and then place in fridge for 20 minutes to marinate.
  2. Meanwhile, combine the Kewpie mayonnaise and yuzu juice in a small bowl. Taste and adjust by adding more yuzu if needed. Cover and place in the fridge until needed.
  3. Heat a barbecue or chargrill pan to a medium–high heat. Cook the prawns for 3–4 minutes each side, basting the prawns with the marinade every 1 minute until just cooked.
  4. Blanch edamame in a saucepan of salted boiling water for 30–60 seconds until tender. Remove from heat and drain.
  5. To serve, place a prawn on a serving spoon along with some reserved dressing, a dollop of yuzu mayo, edamame and a grind of roasted rice and dress with micro herbs.

This great family recipe is thanks to delicious at


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