This is a fun little canapé that I bet none of your guests will have tried before.
For me, that is what food is all about, trying new things, meeting new people while you are doing so and then sharing and remembering 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.... Read more.
Combine the soy, mirin, sake, sesame oil, sugar, ginger and garlic in a mixing bowl, stirring to dissolve the sugar. Reserve 1–2 tablespoons for serving. Add the prawns and toss through the marinade to coat, cover and then place in fridge to marinate for 20 minutes.
Meanwhile, combine the Kewpie mayonnaise and yuzu juice in a small mixing bowl. Taste and adjust by adding more yuzu if needed. Cover and place in the fridge until needed.
Heat a barbecue or chargrill pan to a medium–high heat, along with a medium saucepan of salted boiling water for the soy beans. Once the barbecue or chargrill is hot, cook the prawns for 3–4 minutes each side, basting the prawns with the marinade every minute or so. Add the soy beans to the boiling water and blanch for 30–60 seconds. Remove from the heat and drain.
To serve, place a prawn on a serving spoon along with some reserved dressing, a dollop of yuzu mayo, soy beans and a grind of roasted rice and dress with the baby leaves.
This recipe is from Dish it Up by Hayden Quinn (Murdoch Books) available now in bookstores and online.
Hayden has been helping Vicinity Centre's celebrate the 'Christmas of Oz', for his hosting tips, and more recipe inspiration head to The Christmas Hub on Vicinity Centres' website vicinity.com.au.
Trending This Week