Prawn teriyaki is usually among the most popular items on the menu at the average Japanese restaurant in the United States, although it may be a surprise to learn that it does not feature on menus in Japan. That is because it is actually more of an American tradition than a Japanese one, according to the known history of teriyaki and teriyaki sauce.
“Teriyaki” is thought to have originated around the 17th century in Japan. The term actually refers to a method of cooking, one of three that are today well known internationally, the other two being “yakitori” and “sukiyaki.” The common denominator in all three is “yaki” which is interpreted to mean “grilled.” Teriyaki sauce though, may have originated outside Japan.
- 35gms Chinese cooking wine or dry sherry
- 2 tbsp honey
- 2 tbsp teriyaki sauce
- 2 tsp sesame oil
- 2 clove garlic, finely chopped
- 2 tsp finely grated ginger
- 16 large green prawns, peeled, deveined, head and tails intact
- 6 green onions, cut into 3
- 16 bamboo skewers, soaked
- 120gms baby asian green salad mix
- 1 tablespoon sesame seeds, toasted
- lime wedges, to serve
- In a large bowl, combine wine, honey, teriyaki sauce, oil, garlic and ginger. Toss prawns and green onion through. Chill, covered, 30 minutes.
- Thread one prawn onto each skewer. Heat a char-grill or barbecue on high. Cook prawns 2-3 minutes each side, until orange and cooked through. Cook onions on barbecue 1 minute.
- Mix onion with greens. Serve prawns on a bed of leaf mixture. Sprinkle with toasted sesame seeds. Accompany with lime wedges.