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)
3 tsp
grated ginger
350 g
raw tiger prawns
1 
iceberg lettuce
150 g
mangetout, blanched
1 
red pepper, de-seeded and diced
4 
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

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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