Indulge in the perfect blend of flavors with this grilled teriyaki prawns, crisp asparagus, and fragrant coconut rice. This dish is sure to impress your guests with its delightful combination of sweet and savory flavors. Perfect for a summer BBQ or a special dinner at home.
Ingredients
- 1 lb large prawns, peeled and deveined
- 1 bunch asparagus, trimmed
- 1 cup jasmine rice
- 1 can coconut milk
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish
Directions
- In a bowl, mix together teriyaki sauce, garlic, and ginger. Add prawns and let marinate for 15-20 minutes.
- Thread prawns onto skewers alternating with asparagus spears. Brush with olive oil and season with salt and pepper.
- Preheat grill to medium-high heat. Grill prawns and asparagus for 3-4 minutes per side, until prawns are pink and opaque.
- In a saucepan, combine jasmine rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
- Serve grilled prawns and asparagus over coconut rice. Garnish with sesame seeds and sliced green onions. Enjoy!
