Teriyaki is a lovely combination of savoury flavours, perfect for pairing with sweet succulent prawns. In this recipe, prawns are marinated in a teriyaki marinade, then fried until slightly charred.
- 1kg king prawns, peeled, deveined, cleaned
- 125ml soy sauce
- 4 tbsp. lemon juice
- 2 tbsp. rice wine
- 1 tbsp. rice wine vinegar
- 2 tbsp. minced ginger
- 4 garlic cloves
- Black pepper
Mince the garlic cloves. Mix together the soy sauce, lemon juice, rice wine, rice wine vinegar, ginger, garlic and black pepper. Pour over the prawns, cover and leave to marinate for half an hour.
To cook, heat a griddle pan to a medium heat and lightly oil. Fry the prawns until pink and slightly charred on the outside.