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By Chef Chandan Prajapati

Teriyaki Prawns

Contributed by Chef Deepak Pundir

INGREDIENTS 

Jumbo prawns - 4 pieces

Ginger juice - 10 ml

Oyster sauce - 1/2 tsp

Sake - 1 tsp

FOR TERIYAKI SAUCE

Mirin - 3 tbsp

Sake - 3 tbsp

Kikkoman soya sauce- 1 tbsp

Dashinomoto or hondashi - 1/2 tsp

Onion with skin- 1 no

Carrot with skin - 1 no

Ginger - 1inch piece

Apple with skin - 1

Spring onion - 1 leaf

Leeks - 1 inch piece

Sugar - 3 tbsp

Bonito flakes - 1 tsp

Pears - 1

Chicken Bones - 50 gm

METHOD

1.For the teriyaki sauce mix mirin and sake and heat in a pan till the alcohol evaporates. Heat only for few seconds as the quantity of sake and mirin is less.Add sugar and dissolve in the sake mirin mixture. Roast all the vegetables, fruits and chicken in the oven by placing them on a roasting tray. Put the roast vegetable, fruits and chicken bones.in the mirin sake mixture.Add kikkoman soy sauce, dashinomoto and bonito flakes to the mixture. Cook for 15 minutes. Strain and the terriyaki sauce is ready to be used.

2. Marinate the prawns with sake wine , ginger juice and oyster sauce. Grill them for 3 minutes. Arrange on a platter and serve with teriyaki sauce.

 

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