- 2tbsp teriyaki glaze
- 2tbsp ketjap manis
- 300-350g raw king prawns (peeled weight), approx
- 2tbsp sesame seeds, toasted
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.
These serve 6 as part of a party selection. Fab in a wrap with shredded spring onions and plum sauce