Barbecued prawns in Teriyaki sauce

Barbecued prawns in Teriyaki sauce

Total: 43 min. | Active: 20 min.
Nutritional value / person: 216 kcal
, Fat: 3 g
, Carbohydrate: 26 g
, Protein: 20 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 spring onions incl. green parts
500 g unpeeled raw jumbo prawns (organic), defrosted
200 g pineapples, cut into approx. 2 cm pieces
4 tbsp Teriyaki sauce
8 wooden skewers, soaked in water for approx. 30 min.

Charcoal/gas/electric grill

3 tbsp Teriyaki sauce
1 tbsp coconut flake
¼ tsp chilli flakes
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How it's done

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Cut the spring onion greens into thin rings, set aside. Quarter the onions, place in a bowl with the prawns and pineapple chunks. Add the Teriyaki sauce, mix and marinate for approx. 15 mins. Thread the prawns, pineapple and onions alternately onto skewers.

Charcoal/gas/electric grill

Grill the skewers over/on a very high heat (approx. 250 °C) for approx. 3 mins. on each side. Coat the skewers with the Teriyaki sauce, serve on a platter. Sprinkle with the desiccated coconut, chilli flakes and reserved onion greens.

Good to know
Serve with: Jasmine rice

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