Prawns Recipe

Name: COSMO All You Can Eat World Buffet Restaurant | Wolverhamptons Prawns Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 pieces jumbo prawns (peeled, deveined, tails on); 400 g fresh salmon fillet (skin on, cut into 12 pieces); 4 tbs soy sauce (light); 2 tbs mirin; 2 tbs sake (or dry white wine); 1 tsp sesame oil; 2 tsp grated fresh ginger; 1 tsp minced garlic; 1 tbs honey or caster sugar; 1 tbs lemon juice; 1 tbs toasted sesame seeds; 2 stalks scallions (thinly sliced); 1 cup microgreens or mixed salad leaves; 2 pieces lemon wedges; 2 tbs neutral oil (vegetable or canola) for grilling; 2 tbs butter (optional, for basting); 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper

Inspired by COSMO All You Can Eat World Buffet Restaurant | Wolverhampton

Time40m

Serves4

From fresh prawns to salmon, seafood lovers can watch on as their favourite dishes are expertly grilled to order by our Teppanyaki chefs.

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Ingredients

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Seafood

12 pieces jumbo prawns (peeled, deveined, tails on)

14 1/8 oz (400 g) fresh salmon fillet (skin on, cut into 12 pieces)

Marinade & Sauce

4 tbs soy sauce (light)

2 tbs Mirin

2 tbs sake (or dry white wine)

1 tsp Toasted sesame oil

2 tsp grated fresh ginger

1 tsp minced garlic

1 tbs honey or caster sugar

1 tbs ReaLemon lemon juice

1 tbs toasted sesame seeds

Sides & Garnish

2 stalks scallions (thinly sliced)

1 cup microgreens or mixed salad leaves

2 pieces lemon wedges

2 tbs neutral oil (vegetable or canola) for grilling

2 tbs butter (optional, for basting)

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

Method

Seafood

Prepare prawns

Rinse prawns under cold water and pat dry with paper towels. Keep tails on for presentation. Lightly score the underside of each prawn (1–2 shallow diagonal cuts) to help them lie flat and cook evenly. Season both sides with a pinch of coarse sea salt and a light grind of black pepper.

Prepare salmon

Pat salmon pieces dry. If skin-on, press gently so skin lies flat. Season salmon flesh lightly with salt and pepper and set aside on a tray while you make the marinade.

Marinade & Sauce

Combine soy sauce, mirin, sake, sesame oil, grated ginger, minced garlic, honey (or sugar) and lemon juice in a small bowl. Whisk until honey dissolves and flavors are blended. Taste and adjust: it should be balanced sweet-salty-acidic. Reserve about 3 tablespoons of the marinade in a separate small bowl for finishing sauce; the rest will be used to marinate the seafood.

Place prawns in a shallow dish and pour half of the remaining marinade over them, tossing to coat. Do same for salmon in a separate dish with the rest of the marinade. Marinate prawns and salmon for 10–15 minutes at room temperature (no longer than 30 minutes — seafood will begin to cure). Discard any used marinade that has contacted raw seafood except the reserved 3 tablespoons.

Heat a small non-stick pan over low heat and add the reserved 3 tablespoons of marinade. Bring to a gentle simmer for 1–2 minutes to cook off alcohol and thicken slightly; remove from heat and stir in toasted sesame seeds. Keep warm for basting/finishing.

Grilling & Finishing

Preheat a grill, grill pan, or teppanyaki plate to medium-high (about 200–230°C / 400–450°F). Brush the surface lightly with neutral oil to prevent sticking.

For prawns: place prawns shell-side down on the hot surface. Cook undisturbed 1.5–2 minutes until the underside turns opaque and slightly charred. Flip and baste with a little of the warmed finishing sauce and, if using, a small piece of butter. Cook another 1–1.5 minutes until prawns are opaque throughout and slightly firm to the touch. Total cook time ~3–4 minutes depending on size. Remove to a warm tray.

For salmon: place salmon skin-side down (if using skin) and press gently for 10–15 seconds so skin contacts the hot surface. Cook skin-side down 2.5–3 minutes until crisp and you can see color change about two-thirds up the fillet. Flip and baste with finishing sauce and butter; cook another 1–2 minutes for medium doneness (internal ~50–55°C). Adjust time for thicker pieces. Remove and let rest 1–2 minutes.

While finishing, spoon the warm finishing sauce over prawns and salmon to glaze. Sprinkle toasted sesame seeds and sliced scallions over the seafood.

Plating

Arrange prawns and salmon pieces on a long platter or individual plates over a bed of microgreens or mixed salad leaves. Garnish with lemon wedges and additional scallions. Serve immediately while hot with extra sauce on the side and optional steamed rice or pickles for a Japanese buffet setting.