Prawns

Hayden Quinn’s grilled ginger prawns with yuzu mayo, roast rice

Name: Hayden Quinn’s grilled ginger prawns with yuzu mayo, roast rice
Ingredients: 80ml light soy sauce; 2 tbs mirin (rice wine); 2 tbs cooking sake; 1 tsp sesame oil; 2 1/2 tbs sugar; 2 tbs fresh grated ginger; 2 garlic cloves, grated; 10 green prawns, peeled (tails intact), deveined; 1/4 cup (30g) frozen shelled edamame (soy beans); Roasted ground rice (see note); Micro coriander and purple basil cress, to serve; 1/2 cup (120g) Kewpie mayonnaise (see note); 1 tbs yuzu juice (see note)

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Hayden quinn's grilled ginger prawns served with yuzu mayo

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by Hayden Quinn

Dec 07, 2015

"This is a fun little canapé that I bet none of your guests have tried before. For me, that is what food is all about; trying new things, meeting new people and then sharing that special moment again when you eat a similar dish. Get out there, eat some incredible food and make your friends smile with this simple little treat." From Dish it Up by Hayden Quinn (Murdoch Books), available now in all good bookstores and online

80ml light soy sauce
2 tbs mirin (rice wine)
2 tbs cooking sake
1 tsp sesame oil
2 1/2 tbs sugar
2 tbs fresh grated ginger
2 garlic cloves, grated
10 green prawns, peeled (tails intact), deveined
1/4 cup (30g) frozen shelled edamame (soy beans)
Roasted ground rice (see note)
Micro coriander and purple basil cress, to serve

Yuzu Mayo

1/2 cup (120g) Kewpie mayonnaise (see note)
1 tbs yuzu juice (see note)

Method

1.

Combine the soy, mirin, sake, sesame oil, sugar, ginger and garlic in a bowl, stirring until sugars. Reserve 1–2 tablespoons for serving. Add the prawns and toss through the marinade to coat, cover and then place in fridge for 20 minutes to marinate.
2.

Meanwhile, combine the Kewpie mayonnaise and yuzu juice in a small bowl. Taste and adjust by adding more yuzu if needed. Cover and place in the fridge until needed.
3.

Heat a barbecue or chargrill pan to a medium–high heat. Cook the prawns for 3–4 minutes each side, basting the prawns with the marinade every 1 minute until just cooked.
4.

Blanch edamame in a saucepan of salted boiling water for 30–60 seconds until tender. Remove from heat and drain.
5.

To serve, place a prawn on a serving spoon along with some reserved dressing, a dollop of yuzu mayo, edamame and a grind of roasted rice and dress with micro herbs.