Grilled Teriyaki Prawns With Asparagus And Coconut

Name: Grilled Teriyaki Prawns With Asparagus And Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups uncooked jasmine rice; 1 (14 ounce) can coconut milk; 1 1/4 cups water; 1 1/2 teaspoons sea salt, divided; 1 1/4 pounds large white prawns, peeled and deveined; 1/2 cup teriyaki sauce (such as Mr. Yoshida's(R)); 1 pound fresh asparagus, trimmed; 1 tablespoon sesame oil; freshly ground black pepper to taste; 4 scallions, thinly sliced; 2 tablespoons toasted sesame seeds; 2 tablespoons teriyaki sauce (such as Mr. Yoshida's(R))

Servings: persons

1 1/2 cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 1/4 cups water
1 1/2 teaspoons sea salt, divided
1 1/4 pounds large white prawns, peeled and deveined
1/2 cup teriyaki sauce (such as Mr. Yoshida's(R))
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's(R))

1
Preheat an outdoor grill for high heat and lightly oil the grate.
2
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
3
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
4
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
5
Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups uncooked jasmine rice, 1 (14 ounce) can coconut milk, 1 1/4 cups water, 1 1/2 teaspoons sea salt, divided, and more.

Yes, Grilled Teriyaki Prawns With Asparagus And Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Teriyaki Prawns With Asparagus And Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions