Grilled Teriyaki Prawns with Asparagus and Coconut Rice
Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.
Preparation Time
15 mins
Cooking Time
23 mins
Total Time
38 mins
Calories
687 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
Step 3
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
Step 4
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
Step 5
Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.
Ingredients
1 ¼ cups water
1 (14 ounce) can coconut milk
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
freshly ground black pepper to taste
1 ½ cups uncooked jasmine rice
1 pound fresh asparagus, trimmed
4 scallions, thinly sliced
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)
