This is a fun little canapé that I bet none of your guests will have tried before.

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  • 80 ml (21/2 fl oz .⁄. cup) light soy sauce

  • 2 tablespoons mirin (rice wine)

  • 2 tablespoons cooking sake

  • 1 teaspoon sesame oil

  • 21/2 tablespoons sugar

  • 2 tablespoons fresh grated ginger

  • 2 garlic cloves grated

  • 10 raw prawns (shrimp) (or any large and locally caught prawn), peeled and deveined, tail intact

  • 1/4 cup frozen shelled soy beans (see note 1.)

  • sea salt flakes

  • Roasted ground rice (see note 2.)

  • Baby coriander and purple basil

  • Cress, to serve

  • Yuzu Mayo

  • 120 g (41/4 oz/1/2 cup) Kewpie mayonnaise (see note 3.)

  • 1 tablespoon yuzu juice (see note 4.)


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.


  1. Frozen shelled soy beans can be found at specialty Asian supermarkets or Japanese grocers. They can also be known as edamame.
  2. To make and grind the roasted rice, roast two tablespoons white rice in a pan until golden and roasted. Transfer to an empty pepper grinder and grind over each canapé.
  3. Kewpie mayonnaise is a Japanese mayonnaise which can be found in specialty Asian supermarkets or Japanese grocers. It is slightly sweeter than regular mayonnaise and therefore works well with the tart yuzu.
  4. Yuzu juice can be purchased at Japanese grocers.

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

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