Tiger teriyaki prawn salad
Charred prawns in an exotic looking salad with a hint of ginger and Kikkoman Teriyaki Marinade.
- Preparation Time10 mins
- Additional Time30 mins marinating time
- Cooking Time15 mins
Nutrition per serving
- Energy122 Kcals
- Saturated Fat0.1g
- 6 tbsp Kikkoman Teriyaki Marinade
- 3 tsp grated ginger
- 350g raw tiger prawns
- 1 iceberg lettuce
- 150g mangetout, blanched
- 1 red pepper, de-seeded and diced
- 4 spring onions, finely sliced
Mix together the teriyaki marinade and ginger. Add the prawns and stir them well. Cover and leave to marinate for 30 minutes in the fridge.
Divide the prawns between skewers and reserve the excess marinade.
Pull four large outer leaves from the lettuce to create lettuce bowls. Shred the remaining lettuce and toss in a bowl with the blanched mangetout, pepper and spring onions.
Heat the reserved marinade for 2 minutes and whilst still hot, drizzle over the salad.
Cook the prawns on a griddle pan or barbecue for 4-8 minutes, turning once, until pink and slightly charred.
Spoon the salad into the lettuce cups and top with the prawns to serve.