serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 kg green Leader prawns, peeled, deveined, heads and tails in tact
- 16 sugar cane skewers, approximately
Yakitori sauce
- 250 ml (1 cup) soy sauce
- 250 ml (1 cup) mirin
- 125 ml (½ cup) sake
- 2 tbsp brown sugar
- 2 garlic cloves, finely chopped
- 2 cm piece ginger, peeled and thinly sliced
Instructions
- To prepare the yakitori sauce, place all the ingredients in a small saucepan and bring to a simmer over high heat. Reduce the heat to low and simmer until reduced by half. The sauce should be thick and glossy. Strain the sauce through a sieve and cool to room temperature before using.
- Preheat a barbecue grill.
- Thread the prawns onto the sugarcane skewers, starting from underneath the heads and working your way through to the tail.
- Cook the prawns, turning and brushing and glazing with the teriyaki sauce regularly, for 6 -7 minutes or until just cooked through. Serve immediately.
This recipe and image is from Taste of the Tropics - Iconic Far North Queensland.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
