Grilled prawns with yuzu dressing

Jill Dupleix
Grilled prawns with yuzu dressing.
Grilled prawns with yuzu dressing. Photo: Edwina Pickles

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.