Lollipop Prawn Kushiyaki Recipe

Prepare prawns

If not already prepared, create lollipop prawns by removing the shell from the body but leaving tail intact. With a small sharp knife run along the back of each prawn and remove the vein. Starting at the head end, push meat down toward the tail so that meat gathers at the tail and a clean stick-like handle remains. Rinse briefly and pat completely dry with paper towels.

Season: lightly brush or toss prawns with neutral oil, then sprinkle evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the glaze and skewers.

Skewer: thread each lollipop prawn through the wooden or metal skewer, inserting the skewer through the thicker meat near the tail so the prawn sits securely and the tail forms a neat handle. Arrange skewered prawns on a tray, leaving a little space between each.

Make the glaze

Combine soy sauce, mirin, sake, and granulated sugar in a small saucepan over medium heat. Add minced garlic and minced ginger. Bring to a gentle simmer, stirring to dissolve sugar. Reduce heat to low and simmer 6–8 minutes until slightly thickened and glossy. Skim any foam. If too thick, add up to 1 teaspoon mirin or water to reach a brushable consistency. Remove from heat and let cool slightly.

Finish glaze: whisk in sesame oil and taste; adjust balance with a pinch more sugar (if too salty) or a teaspoon soy/mirin (if too sweet) as needed. Keep warm for glazing—reheat gently if it cools too much.

Grill or broil prawns

Preheat grill to medium-high (about 400–450°F / 200–230°C) or set oven broiler to high with rack 6 inches from heat. Lightly oil the grates or a foil-lined baking sheet. Place skewered prawns on the grill (or on the sheet for broiling) and cook 1.5–2 minutes per side until just opaque and lightly golden—do not overcook; total cook time is typically 3–4 minutes depending on size. Remove briefly after first flip.

Glaze in stages: brush a thin layer of the warm kushiyaki glaze over one side of the prawns, then return to the grill/broiler for 30–45 seconds to caramelize. Flip and brush the other side, repeating once more so each prawn receives 2–3 light layers of glaze. Watch closely to avoid burning the sugar in the glaze.

Finish: transfer glazed prawns to a serving plate. Spoon any remaining glaze into a small warmed bowl for passing, or brush one final light coat over the prawns.

Garnish: sprinkle toasted sesame seeds and finely sliced green onions over the glazed prawns. Serve immediately with lemon wedges on the side for squeezing.

Make-ahead and reheating note: glaze can be made up to 2 days ahead and refrigerated. Reheat gently before using. Cooked prawns are best served immediately; if necessary, rewarm briefly under a hot broiler for 30 seconds to refresh glaze.