Yuzu is to Japanese cuisine what lime is to Thai. Yuzu can be used anywhere you would use lemon. A small, yellow-skinned citrus, it's loved for its tart, smack-in-the-mouth tang.
6 fresh green prawns in shell
Handful of rocket or cress leaves
1 tsp sesame seeds
Togarashi (Japanese sprinkles)
1 tbsp yuzu juice
1 tbsp Japanese mirin
4 tbsp grape seed or light olive oil
2 tbsp soy sauce
1 tsp finely grated garlic
1 tbsp whole egg mayonnaise
1. Heat an overhead grill.
2. Cut the prawns in half lengthwise with a cleaver and devein.
3. Whisk the dressing ingredients together until smooth.
4. Brush the prawns with the dressing and grill them cut-side up for 3 minutes or until just cooked (I like charring the shells a little, too).
5. Arrange on plates with rocket or cress, spoon over the remaining dressing and scatter with sesame seeds and togarashi.