| | Teriyaki barbecued prawns
Teriyaki barbecued prawns
Teriyaki barbecued prawns 4.3-5 9
  • Calories: 1137 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Soak skewers in cold water for 30 minutes. Drain. Peel and devein prawns, leaving tails intact. Insert a skewer down the back of each prawn (this helps to keep prawns flat). Place onto a plate. Cover. Refrigerate until ready to cook.
  2. Make dipping sauce: Combine mayonnaise, sauces and coriander in a bowl. Mix well. Place into an airtight container. Refrigerate overnight.
  3. Place prawns into a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
  4. Brush barbecue plate with oil. Heat on medium-high heat. Cook prawns, basting with marinade, for 2 to 3 minutes each side or until prawns change colour and are just cooked through. Serve with dipping sauce.
Time for preparing:
10 min.


  • 32 green king prawns
  • 2/3 cup Kikkoman Teriyaki Marinade with Honey & Soy
  • 1 tablespoon olive oil
  • Dipping sauce
  • 1 cup whole-egg mayonnaise
  • 2 tablespoons reduced-salt soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon coriander leaves, finely chopped