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Yakatori prawns with sesame coated avocado, pickled ginger and sesame dressing

Yields1 ServingPrep Time50 minsCook Time15 minsTotal Time1 hr 5 mins

Prep Time includes 30 minutes of Chill Time. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

Yakatori prawns with sesame coated avocado

 1 ½ tbsp rice wine vinegar
 1 tsp sesame seeds
 12 medium green Australian prawns, peeled tails intact
 1 avocado, peeled and quartered
 ¼ cup oasted white sesame seeds
 3 green shallots, julienned
 4 small radishes, cleaned and thinly sliced
 100 g pickled ginger, drained
 1 cup baby coriander leaves or baby sorrel leaves
Yakatori Marinade
 2 tbsp light soy
 2 tbsp mirin
 3 tbsp brown sugar
 2 tbsp vegetable oil
 2 tsp sesame oil
 2 tsp finely grated ginger
To make marinade:

Place the soy, mirin, brown sugar, vegetable oil, sesame oil and ginger in a bowl and mix to combine.


Divide marinade in half.

To make Yakatori prawns:

Add prawns to one half and refrigerate for 30 minutes.


Add rice wine vinegar and sesame seeds to the remaining marinade to make sesame dressing and set aside.


Thread prawns onto skewers.


Heat a bbq or grill pan over high heat. Cook skewers in batches for 2-3 minutes each side or until just cooked.


Coat each quarter of avocado in sesame seeds.


Place shallots, radish, ginger and baby herbs in a bowl and toss to combine.


Serve skewers with sesame avocado, radish salad and sesame dressing.

Serves 4.