Teriyaki-glazed prawn salad

    55 minutes

    East meets West in this intriguing salad of tiger prawns, prosciutto, zucchini, tomatoes and salad leaves in a Japanese-style dressing. Serve it as a stylish lunch dish, with French bread or ciabatta.

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    Serves: 4 

    • 4 paper-thin slices prosciutto (about 50g in total), trimmed of excess fat
    • 12 large raw tiger prawns (about 400g in total), peeled but tails left on
    • 1 zucchini, cut into 16 slices
    • 12 cherry tomatoes
    • 1 tbsp toasted sesame oil
    • 1 tbsp sunflower oil
    • 250g salad leaves, shredded
    • 100g baby English spinach leaves
    • 4 spring onions, green part only, chopped
    • ⅓ cup (15g) snipped fresh chives
    • ⅓ cup (20g) chopped fresh flat-leaf parsley
    • ⅓ cup (20g) chopped fresh coriander leaves
    • 2 tbsp sesame seeds
    • 1 orange, cut into wedges, to garnish
    • For the glaze
    • juice of 1 large orange
    • 2 tbsp sake or dry sherry
    • 1 tbsp soft brown sugar
    • 1½ tsp salt-reduced soy sauce
    • 1 garlic clove, crushed

    Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

    1. To make the glaze, place all the ingredients in a small bowl and stir to dissolve the sugar. Set aside.
    2. Preheat the grill to high and line the grill tray with foil. Cut each slice of prosciutto lengthways into three strips, so you have 12 long strips. Wrap a strip around each prawn, pressing the ham so it stays in position.
    3. Thread the prawns, zucchini slices and cherry tomatoes onto four metal skewers, alternating the ingredients so you start and finish with zucchini slices. Pour half the glaze into a large mixing bowl and reserve for making the dressing. Generously brush some of the remaining glaze over the ingredients on the skewers, then place on the grill tray.
    4. Brush the skewers again with the glaze and grill for 3 minutes. Turn the skewers over and brush with the remaining glaze. Grill for another 3 minutes or until the prawns are pink.
    5. Meanwhile, add the sesame oil and sunflower oil to the reserved glaze and whisk to mix. Add the salad leaves, spinach, spring onions, chives, parsley and coriander. Toss everything together to coat with the dressing.
    6. Divide the salad among four plates. Place a kebab on each plate and remove the skewers, if you like. Sprinkle with the sesame seeds and serve at once, garnished with orange wedges.

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