Gulf Prawn Recipe

Clean and dry

Rinse the prawns under cold water, remove any sand or debris, and pat them thoroughly dry with paper towels. Keep shells and tails on for flavor and presentation; devein if not already done.

Using a small sharp pair of kitchen scissors, lightly cut the shell along the back (not all the way through the flesh) to help the heat penetrate and to keep prawns flat while grilling. Season both sides lightly with sea salt and freshly ground black pepper. Brush with about half of the olive oil (1 tbs) to prevent sticking.

Combine soy sauce, mirin, sake, and dark brown sugar in a small saucepan over medium heat. Stir to dissolve the sugar.

Add grated ginger, minced garlic, and sesame oil. Bring mixture to a gentle simmer for 4–5 minutes so the flavors meld. Reduce heat to low.

Mix cornstarch with cold water to create a slurry. While stirring the sauce, slowly whisk in the cornstarch slurry and continue to simmer for 1–2 minutes until the sauce slightly thickens to a glossy coating consistency. Remove from heat and let cool slightly. Reserve about 3 tbs of the sauce for brushing while grilling and set the remainder aside for serving.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or brush the grill pan with the remaining 1 tbs olive oil.

Place prawns shell-side down on the hot grill. Cook for 2–3 minutes without moving to develop good char marks.

Flip prawns and brush the exposed flesh once with the reserved teriyaki sauce. Grill for another 1–2 minutes until the prawns are opaque, firm, and slightly caramelized. Total cook time will be about 4–5 minutes depending on prawn size—avoid overcooking.

Optionally, during the last 30 seconds, brush another light layer of sauce and allow it to glaze but not burn. Remove prawns from the grill and let rest for 1 minute.

Transfer grilled prawns to a serving platter. Spoon the remaining teriyaki sauce over the prawns or serve the sauce on the side for dipping.

Sprinkle toasted sesame seeds and sliced spring onions over the prawns. Serve immediately with lemon or lime wedges to squeeze over, offering a bright contrast to the sweet-salty glaze.

Suggested accompaniments: steamed jasmine rice or simple mixed greens dressed lightly with rice vinegar and sesame oil.