Teriyaki Prawns

A sweet Asian inspired recipe using prawns.

Preparation/Cook time:

40 minutes




Serves 4

  • DIFFICULTY – moderate
  • SERVES – 4


  • ¼ cup soy sauce
  • 1/3 cup fresh orange juice
  • 3 tablespoons honey
  • 1 teaspoon grated ginger
  • 1 kg green prawns
  • 1 tablespoon oil
  • 1 ½ tablespoons butter
  • Shallots and sesame seeds to garnish


In a large bowl, whisk together the soy sauce, orange juice, honey and ginger.

Peel the prawns using the Ezy Aussie Prawn Peeler and add to the marinade.  The prawn peeler will help you remove the vein down the back. Cover with plastic wrap and marinate for 20 minutes at room temperature.

Heat pan to medium heat, and add oil.  Remove prawns from marinade, reserving marinade in the bowl. Add prawns to hot pan and sauté, stirring occasionally for about five minutes till golden and cooked through.

Remove prawns from pan, and before the pan begins to burn, add reserved marinade with butter.  Bring to boil, stirring constantly until it starts to thicken (about 1 minute). Then remove from the heat.

Put the prawns back in the pan, and stir through the sauce.  Serve over white rice and garnish with shallots and sesame seeds.