Dotonbori BBQ Prawn

Ingredients

• 700gm deveined raw prawns
• 1/4 cup Kewpie mayonnaise - Yuzu Flavour
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 3 tsp minced garlic
• 1 tsp black pepper
• 1/2 tsp sea salt
• 2 Birds Eye Chilli - deseeded and finely chopped
• 1 lemon
• 2 cups sliced red cabbage
• 1 medium carrot - grated
• 1/2 cup daikon (white radish) - thinly sliced
• 1/2 cup bean sprouts
• 1/2 cup corn kernals - drained
• 1 cup rice wine vinegar

Method

1. Combine Kewpie mayonnaise, soy sauce, olive oil, minced garlic, pepper, salt and chilli in a bowl and mix.
2. Squeeze 1 lemon in the bowl, and stir through.
3. Add prawns to the mixture. Set aside.
4. Combine red cabbage, carrot, daikon, bean sprouts and corn kernals.
5. Toss the salad mixture while adding the rice wine vinegar.
6. BBQ the prawns on a high heat - 3 minutes each side.
7. Serve prawns on a bed of the salad mixture.
8. My home-made recipe serves between 4 people (as a Main) to 6 people (as Entree).

Product used in recipe

• ABC - Sweet Soy Sauce
• Obento - Rice Wine Vinegar
• Kewpie - Kewpie Dressing Yuzu