ALMOND ASPARAGUS SHRIMP ON STEAMED RICE
Steps:
- Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve.
GRIDDLED ASPARAGUS WITH PRAWNS & ROUILLE
A light shellfish salad that's packed with flavour and dressed with Dijon mustard, saffron and garlic mayonnaise
Provided by Mary Cadogan
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Snap the asparagus to remove woody ends, then trim. Arrange 4-5 spears in a row and thread onto 2 short skewers (if using wooden skewers, pre-soak for 10 mins). Brush lightly with olive oil, and season. Peel the prawns, leaving the tails on. Cut down the backs to remove the black intestines. Rinse and pat dry with kitchen paper.
- To make the rouille, put the egg, vinegar, mustard and seasoning in the bowl of a stick blender. Add all the oil. Put the blender in the base of the bowl and turn it on. Slowly lift the blender through the mixture until it has thickened to mayonnaise. Put the garlic, pepper, saffron and a little salt in a mortar and grind with the pestle to make a smooth paste. Add to the mayo and mix well.
- Barbecue or grill the asparagus for 3-4 mins, turning once, until tender. Heat half the oil in a pan (over the barbecue if possible), stir in the prawns and cook for a few mins until the prawns are evenly pink. Add the lemon zest and juice, and the remaining oil. Season and heat through until bubbling.
- Place a raft of asparagus on each plate and divide the basil and salad leaves between each. Spoon some prawns over the leaves with some of the pan juices. Serve with the rouille on the side.
Nutrition Facts : Calories 374 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
SPICY TERIYAKI PRAWNS & SESAME FRIED RICE
Whip up these spicy teriyaki prawns with sesame fried rice in just 15 minutes - and just for you: this recipe serves one
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Microwave the rice for 1 min. Heat a glug of oil in a frying pan over a high heat. Fry the pak choi and spring onions for 2 mins. Stir in the egg until scrambled, then add the rice and sesame seeds and cook for 2 mins or until piping hot. Set aside.
- In another frying pan, heat a glug of oil and fry the prawns for 2 mins. Add the sauces and cook until sticky. Serve with the veg, rice and sesame seeds.
Nutrition Facts : Calories 705 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 31 grams sugar, Fiber 12 grams fiber, Protein 29 grams protein, Sodium 5.8 milligram of sodium
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.
Provided by Julie Hubert
Categories Asian Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
- 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.
- 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.
Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g
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.
Provided by Julie Hubert
Categories Asian Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
- 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.
- 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.
Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g
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.
Provided by Julie Hubert
Categories Asian Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
- 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.
- 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.
Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g
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.
Provided by Julie Hubert
Categories Asian Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
- 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.
- 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.
Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g
TERIYAKI PRAWNS & BROCCOLI NOODLES
This low-fat Japanese seafood supper uses healthier soba noodles made from buckwheat
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- In a small saucepan, heat the soy sauce, mirin, lemon juice and sugar. Simmer for 5 mins until syrupy, then remove from the heat. Bring a large saucepan of salted water to the boil, then cook the noodles and broccoli for about 3 mins, adding the prawns a few secs before draining. Divide the mixture between 2 plates, pour the warm teriyaki sauce over the top, sprinkle with the red chilli and serve.
Nutrition Facts : Calories 586 calories, Fat 3 grams fat, Carbohydrate 103 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 8 milligram of sodium
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.
Provided by Julie Hubert
Categories Asian Recipes
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- 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.
- Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
- 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.
- 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.
Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g
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