I love teriyaki anything. The savoury caramel sauce works on everything. It makes meat wonderfully sweet and tender, I also love how it transform tofu and veggies into the sticky delicious bites. The moment hot teriyaki sauce melted into hot rice, it was like a savouring volcanic eruption, with the sweet, gingery, scrumptious moisture muddled into the puffy grains.
Now, what I love about prawn is that wonderful, ocean flavour that flow out of the pink flesh while cooking. The fresh aroma sway in the wok, blended in the sweet teriyaki sauce. It cooked so quietly which made the meat firm but melting.
Prawn teriyaki is one of my favourite quick dishes. A simple stir fry dish that finally laid on top of my hot rice bowl. The sweet-savoury sauce always felt so comforting in my mouth. It also made a wonderful appetizer and snack in our family party.
Ingredients (4 servings)
500 gm Prawn- peeled and divined
2 1/2 tbsp soy sauce
1/4 tsp salt
2 tbsp brown sugar
2 tbsp Mirin (Sweet rice wine)
1 tbsp ginger paste
1 tsp sesame oil
1 tbsp oil
Chopped spring onion for garnished (I used celery leaves)
- Combine soy sauce, salt, brown sugar, Mirin, ginger paste and sesame oil in the mixing bowl. Whisk well until all sugar is dissolved.
- Add prawn and let it marinate for 10-15 minutes.
- Heat oil in the pan over the medium- high heat. Add marinated prawn with the juice from marinating, stir fry for 3-5 minutes or until the prawn are cooked and turned pink. The sauce should be reduced to the sticky brown syrup. If not, then increase the heat to high and stir until the sauce thicken.
- Sprinkle over with some spring onion before serving.
Our teriyaki prawn was wonderfully juicy and succulent. The sauce was so glossy and rich with wonderfully sweet flavour. I love the lovely ginger fragrance in the sticky, shiny sauce. It made me wanna keep licking my finger after every bites. It was so warm and comforting over the bowl of hot rice with some stir fried vegetable on the side.
Have a beautiful day,