Teriyaki Prawns with Edamame Hummus

Ingredients

• 60ml Teriyaki Sauce
• 2 Tbs Honey
• 15 Peeled Green Prawns
• 6 Spring Onions
• 4 Tbs Olive Oil
• 2 Tsp Soy Sauce
• 1/4 Sheet Toasted Nori
• 60ml milk
• 1 Alice White Bread (crusts removed)
• 450g Edamame Beans
• 2 Garlic Cloves Crushed
• 2 Tsp Ground Cumin
• 1 Tbs Lemon Juice
• Salt & Pepper to season

Method

1. Combine teriyaki sauce and honey in a bowl, add prawns to marinate.
2. Tread prawns and spring onion of bamboo skewers, set remaining marinate aside for later.
3. For the Edamame Hummus, soak bread in milk.
4. Cook edamame beans in boiling water for 5 minutes, then drain, remove the beans from their pods and set aside 1/4 cup in a seperate bowl.
5. Blitz soaked bread with 1 spring onion, garlic, cumin and remaining edamame beans in a food processor until smooth. Add 2 tablespoons of olive oil and the lemon juice, and blitz until combined. Set aside in fridge.
6. Preheat BBQ flat plate on medium. Drizzle the prawn skewers with remaining olive oil and place on flat plate. Cook for 2 minutes either side until just cooked through. In between turning the skewers, brush the remaining marinate over the prawns. Once cooked, set skewers aside.
7. Add remaining edamame beans to flat plate and drizzle with soy sauce. Toss for a minute until lightly charred.
8. Spoon edamame hummus onto plate, sprinkle hot edamame beans over top and add skewered prawns and spring notions, top with shredded nori.

Product used in recipe

• Obento - Teriyaki Marinade