Teriyaki Tiger Prawn Salad Recipe

Total time 55 mins

10 mins preparation time

30 mins marinating time

15 mins cooking time

Charred tiger prawns in an exotic looking salad with a hint of ginger and Kikkoman Teriyaki Marinade. Perfect for a summer bbq and healthy too!

Ingredients

4 portion(s)

6 tbsp

Kikkoman Teriyaki Marinade

3 tsp

grated ginger

350 g

raw tiger prawns

iceberg lettuce

150 g

mangetout, blanched

red pepper, de-seeded and diced

spring onions, finely sliced

Preparation

Step 1

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.

Step 2

Divide the prawns between skewers and reserve the excess marinade.

Step 3

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.

Step 4

Heat the reserved marinade for 2 minutes and whilst still hot, drizzle over the salad.

Step 5

Cook the prawns on a griddle pan or barbecue for 4-8 minutes, turning once, until pink and slightly charred.

Step 6

Spoon the salad into the lettuce cups and top with the prawns to serve.

Recipe-ID: UK30

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