Japanese yakitori prawns
reduced salt soy sauce
2 tsp, finely grated
1 clove(s), crushed
wine, white, dry-style
30 ml, sake, (1½ tbs)
18 individual, (450g), peeled, tails intact
1 tsp, toasted
2 x 3 second spray(s)
- Combine soy sauce, ginger, garlic and 1 tablespoon sake in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 1 hour.
- Preheat a chargrill or barbecue over high heat. Drain prawns of excess marinade. Lightly spray prawns with oil and cook for 1-2 minutes each side or until cooked through.
- Meanwhile, combine tahini, mirin, sesame oil, sesame seeds and remaining sake in a small bowl. Serve prawns with sesame dressing.