GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Grilled Teriyaki Prawns with Asparagus and Coconut Rice image

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.

Provided by Julie Hubert

Time 38m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups uncooked jasmine rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds large white prawns, peeled and deveined
½ cup teriyaki sauce (such as Mr. Yoshida's®)
1 pound fresh asparagus, trimmed
1 tablespoon sesame oil
freshly ground black pepper to taste
4 scallions, thinly sliced
2 tablespoons toasted sesame seeds
2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

Nutrition Facts : Calories 686.9 calories, Carbohydrate 74 g, Cholesterol 216 mg, Fat 27.8 g, Fiber 4.7 g, Protein 36.1 g, SaturatedFat 19.4 g, Sodium 2652.7 mg, Sugar 8.8 g