Photo: Marina Oliphant
- 12 green raw prawns, peeled, with tails left on
- 2 sheets of nori seaweed
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp togarashi*
- ½ tsp sea salt, crushed
- 3 tbsp soy sauce
- 1 tbsp lemon juice
- 1 lemon, quartered
*Togarashi is a Japanese mix of dried chilli, sansho pepper, sesame seeds and seaweed. You can substitute with a mix of dried chilli, pepper and crushed sesame seeds.
Heat the barbecue or grill. Thread each prawn on to a skewer from tail to top so it lies straight.
Cut nori into strips three centimetres wide and eight centimetres long and wrap around the waist of each prawn, moistening the end and pressing firmly to make it stick.
Mix sesame oil and olive oil and brush over prawns and nori. Dust prawns with togarashi and salt and grill for three minutes on one side and one minute on the other until pink.
Mix soy sauce and lemon juice. Serve prawns with lemon wedges and lemon soy for dipping.
- Main Ingredients - Shellfish
- Cuisine - Japanese
- Course - Finger-food
- Occasion - Cocktail Party, Barbecue