Prawn Kushiyaki
2 servings This Prawn Kushiyaki recipe brings the vibrant flavors of Japanese street food to your kitchen. Succulent king prawns are marinated in a fragrant blend of lime, garlic, and ginger, then threaded onto skewers and grilled to perfection. A tangy, spicy vinegar sauce with a hint of sweetness adds another layer of flavor, while grilled lime halves provide a zesty finishing touch. With just a few simple ingredients, you can create this impressive and delicious dish that's perfect for a quick and easy meal or a casual appetizer. Read more This recipe is not only bursting with flavor but also easy to follow, making it a great option for both novice and experienced cooks. Get ready to impress your family and friends with this authentic taste of Japan! Read less x saved Yarda Resident Chef October 11, 2024 15 min.15 min.2/5 15 min. 15 min. 2/5 Ingredients: Spicy Vinegar Sauce: ¼ cup of caster sugar (or granulated)3 TBSP of water5 TBSP of malt vinegar5 TBSP of light soy sauce Pinch of coarse sea salt½ chili pepper - chopped3 TBSP of fresh cilantro - finely chopped (or 1 tablespoon dried) ¼ cup of caster sugar (or granulated) 3 TBSP of water 5 TBSP of malt vinegar 5 TBSP of light soy sauce Pinch of coarse sea salt ½ chili pepper - chopped 3 TBSP of fresh cilantro - finely chopped (or 1 tablespoon dried) Prawns: 6 OZ of king prawns - peeled and deveined lime juice (from 1 lime) clove of garlic - peeled and minced1 TSP of ginger root - peeled and minced (fresh or ½ teaspoon dried)½ TSP of chili pepper - chopped3 TBSP of fresh cilantro - finely chopped (or 1 tablespoon dried) Pinch of coarse sea salt 6 OZ of king prawns - peeled and deveined lime juice (from 1 lime) clove of garlic - peeled and minced 1 TSP of ginger root - peeled and minced (fresh or ½ teaspoon dried) ½ TSP of chili pepper - chopped 3 TBSP of fresh cilantro - finely chopped (or 1 tablespoon dried) Pinch of coarse sea salt Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Sauce Pan (2QT)1x Small Mixing Bowl (about 1 QT)1x French Whisk4x Skewers (each 6" or longer)1x Fry Pan1x spoon1x Tongs 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Sauce Pan (2QT) 1x Small Mixing Bowl (about 1 QT) 1x French Whisk 4x Skewers (each 6" or longer) 1x Fry Pan 1x spoon 1x Tongs Directions: 1. Spicy Vinegar Sauce: 1.1. In a small saucepan over medium heat, combine: ¼ cup of caster sugar 3 TBSP of water Bring to a light simmer (soft boil) while stirring constantly. 1.2. Add: 5 TBSP of malt vinegar 5 TBSP of light soy sauce Stir thoroughly. 1.3. Add: ½ of chili pepper, chopped Cook, stirring occasionally, until thickened (usually 2 to 5 minutes). 2. Prawn Preparation: 2.1. In a small mixing bowl, combine: 6 OZ of king prawns Juice from ½ lime 1 large clove of garlic 1 TSP of fresh ginger, peeled and minced ½ of chili pepper chopped 3 TBSP of fresh cilantro, finely chopped Pinch of sea salt Stir thoroughly until fully combined. 3. Cooking Preparation: 3.2. Cut off and discard both ends of the lime. 3.3. Cut the lime in half. 3.4. Dip the lime halves in caster sugar. 4. Pan-Fry Skewers: 4.1. Preheat a frying pan over medium-high heat with a little bit of frying oil. 4.2. Add the skewers to the pan. 4.3. Pan-fry each side for about 2 minutes. 4.4. Add the lime halves to the pan, sugar side down. 4.5. Pour about half of the spicy vinegar sauce evenly over the skewers. 4.6. Turn the skewers and let them glaze in the sauce for 30 seconds to 1 minute. 5. Plating Prawn Kushiyaki: 5.1. Arrange the skewers on a large plate or two individual plates. 5.2. Add the lime halves to the plate. 5.3. Serve the remaining spicy vinegar sauce on the side. 5.4. Right before eating, squeeze lime juice over the skewers and drizzle with a little sauce. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F. Kitchen Guide Shellfish The USDA minimum safe internal temperature is 145°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: YardaResident Chef # 11 6 Followers Published Recipes: 11Member since: 2023-10-17 Published Recipes: 11 Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.