JA­PA­NESE GRILLED SAKE AND WASABI PRAWNS

Super Food Ideas - - LUNAR NEW YEAR -

SERVES 6 PREP 30 MIN­UTES (PLUS RE­FRIG­ER­A­TION)

COOK 5 MIN­UTES

WHOLE PRAWNS ARE SERVED IN JA­PAN

TO REP­RE­SENT LONG LIFE, WHILE IN

CHINA PRAWNS ARE AS­SO­CI­ATED WITH

HAP­PI­NESS AND GOOD FOR­TUNE

1.8kg large green king prawns, peeled, tails in­tact ¼ cup cook­ing sake 2 ta­ble­spoons soy sauce 1cm piece fresh gin­ger, peeled, finely grated 2 tea­spoons S&B Wasabi Paste ¹⁄³ cup Kew­pie May­on­naise 1 ta­ble­spoon lemon juice 4 green onions, thinly sliced di­ag­o­nally Toasted sesame seeds, to serve

1 Us­ing a sharp knife, cut prawns along back from top to tail (do not cut all the way through). Re­move and dis­card veins and open prawns flat to but­ter­fly. 2 Com­bine sake, soy sauce, gin­ger and half the wasabi in a large glass or ce­ramic bowl. Add prawns. Toss to coat. Cover. Re­frig­er­ate for 30 min­utes. 3 Heat a greased bar­be­cue grill or char­grill pan over high heat. Drain prawns. Dis­card mari­nade. Cook prawns, turn­ing, for 2 to 3 min­utes or un­til lightly charred and just cooked through. 4 Com­bine may­on­naise, lemon juice and re­main­ing wasabi in a bowl. Sea­son with salt. Place prawns on a serv­ing plat­ter. Sprin­kle with green onion and sesame seeds. Serve with wasabi may­on­naise. NU­TRI­TION: (per serve) 2265kj; 43.1g fat; 6g sat fat; 32g pro­tein; 4g carbs; 0.3g fi­bre; 241mg chol; 1451mg sodium.

Cook’s note:

+ FOR THE CHI­NESE PORK MONEY BAGS: Find chilli oil in the Asian food aisle of most ma­jor su­per­mar­kets. Al­ter­na­tively, sub­sti­tute with 2 tea­spoons sam­bal oelek and 1 ta­ble­spoon sesame oil.

JA­PA­NESE GRILLED SAKE AND WASABI PRAWNS

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