tiger teriyaki prawn saladrating:
Torn from a magazine.
6 TBS Teriyaki marinade
3 tsp grated ginger
350g raw tiger prawns
150g mangetout, blanched
a red pepper, diced
4 spring onions, sliced
- Mix the teriyaki marinade with the ginger and the raw prawns and chill for 30 minutes.
- Skewer the prawns, reserving the marinade.
- Pull four outer leaves from the iceberg lettuce to make lettuce bowls. Shred the reamining lettuce.
- toss the shredded lettuce with the mangetout, the red pepper anda the spring onions.
- Heat the marinade for 2 minutes and drizzle it over the salad.
- Barbecue the prawns.
- Spoon salad into lettuce leaf bowls and top with the prawns.