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Appetizer Recipes

Prawn Kushiyaki

2 servings
Japanese Pan Frying

This Prawn Kushiyaki recipe brings the vibrant flavors of Japanese street food to your kitchen. Succulent king prawns are marinated in a fragrant blend of lime, garlic, and ginger, then threaded onto skewers and grilled to perfection. A tangy, spicy vinegar sauce with a hint of sweetness adds another layer of flavor, while grilled lime halves provide a zesty finishing touch. With just a few simple ingredients, you can create this impressive and delicious dish that's perfect for a quick and easy meal or a casual appetizer.

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This recipe is not only bursting with flavor but also easy to follow, making it a great option for both novice and experienced cooks. Get ready to impress your family and friends with this authentic taste of Japan!

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Yarda Yarda Resident Chef
October 11, 2024
Prawn Kushiyaki on the white plate, top view, plate is on the black surface
  • 15 min.
  • 15 min.
  • 2/5
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Ingredients:

Spicy Vinegar Sauce:

Prawns:

Other Ingredients:

Tools:

Directions:

1. Spicy Vinegar Sauce:

1.1. In a small saucepan over medium heat, combine:

¼ cup of caster sugar
3 TBSP of water

Bring to a light simmer (soft boil) while stirring constantly.

1.2. Add:

5 TBSP of malt vinegar
5 TBSP of light soy sauce

Stir thoroughly.

1.3. Add:

½ of chili pepper, chopped

Cook, stirring occasionally, until thickened (usually 2 to 5 minutes).

2. Prawn Preparation:

2.1. In a small mixing bowl, combine:

6 OZ of  king prawns
Juice from ½ lime
1 large clove of garlic
1 TSP of fresh ginger, peeled and minced
½ of chili pepper chopped
3 TBSP of  fresh cilantro, finely chopped
Pinch of sea salt

Stir thoroughly until fully combined.

3. Cooking Preparation:

3.1.

Assemble skewers: Thread 4 prawns onto each skewer.

Prawn Kushiyaki Preparation 1Prawn Kushiyaki Preparation 1Prawn Kushiyaki Preparation 1Prawn Kushiyaki Preparation 1Prawn Kushiyaki Preparation 1Prawn Kushiyaki Preparation 1

3.2.

Cut off and discard both ends of the lime.

3.3.

Cut the lime in half.

3.4.

Dip the lime halves in caster sugar.

4. Pan-Fry Skewers:

4.1.

Preheat a frying pan over medium-high heat with a little bit of frying oil.

4.2.

Add the skewers to the pan.

4.3.

Pan-fry each side for about 2 minutes.

4.4.

Add the lime halves to the pan, sugar side down.

4.5.

Pour about half of the spicy vinegar sauce evenly over the skewers.

4.6.

Turn the skewers and let them glaze in the sauce for 30 seconds to 1 minute.

5. Plating Prawn Kushiyaki:

5.1.

Arrange the skewers on a large plate or two individual plates.

5.2.

Add the lime halves to the plate.

5.3.

Serve the remaining spicy vinegar sauce on the side.

5.4.

Right before eating, squeeze lime juice over the skewers and drizzle with a little sauce.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F.
Kitchen Guide

Shellfish

The USDA minimum safe internal temperature is 145°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
YardaResident Chef
# 11
  • Published Recipes: 11
  • Member since: 2023-10-17
Profile & Recipes

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