Whole prawns are served in Japan to represent long life, while in China prawns are associated with happiness and good fortune.
• Prep time: 30 minutes
• Cook time: 5 minutes
• Yield: Serves 6
• 2 tbsps soy sauce
• 1 tbsp lemon juice
• 1/4 cup cooking sake
• 2 tsps S&B wasabi paste
• 1/3 cup kewpie mayonnaise
• toasted sesame seeds, to serve
• 4 green onions, thinly sliced diagonally
• 1cm piece fresh ginger, peeled, finely grated
• 1.8kg large green king prawns, peeled, tails intact
Using a sharp knife, cut prawns along back from top to tail (do not cut all the way through). Remove and discard veins and open prawns flat to butterfly.
- Combine sake, soy sauce, ginger and half the wasabi in a large glass or ceramic bowl. Add prawns. Toss to coat. Cover. Refrigerate for 30 minutes.
- Heat a greased barbecue grill or chargrill pan over high heat. Drain prawns. Discard marinade. Cook prawns, turning, for 2 to 3 minutes or until lightly charred and just cooked through.
- Combine mayonnaise, lemon juice and remaining wasabi in a bowl. Season with salt. Place prawns on a serving platter. Sprinkle with green onion and sesame seeds. Serve with wasabi mayonnaise.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/japanese-grilled-sake-wasabi-prawns/jqezys5v