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Ingredients
- 2tbsp teriyaki glaze
- 2tbsp ketjap manis
- 300-350g raw king prawns (peeled weight), approx
- 2tbsp sesame seeds, toasted
Method
- Mix the teriyaki glaze with the ketjap manis in a bowl until combined. Add the prawns and mix well to coat, cover with cling film and leave in the fridge to marinade for at least 1 hour.
- Heat a griddle or frying pan to high and cook the prawns for 1-2 minutes on each side, until pink through and charred. Sprinkle over the toasted sesame seeds to serve.
Top Tip for making Teriyaki King Prawns with Toasted Sesame Seeds
These serve 6 as part of a party selection. Fab in a wrap with shredded spring onions and plum sauce
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.