RECIPE: Grilled ginger prawns Served with yuzu mayo

Grilled ginger prawns Served with yuzu mayo, soy beans and roast ground rice
Grilled ginger prawns Served with yuzu mayo, soy beans and roast ground rice Dish It Up - Hayden Quinn

THIS recipe is from Dish it Up by Hayden Quinn (Murdoch Books) available now in bookstores and online

Hayden served up Australia's biggest prawn BBQ as part of Vicinity Centre's 'Christmas of Oz'.

For hosting tips, recipe inspiration, or to find your closest shopping centre head to The Christmas Hub on Vicinity Centres' website

Grilled ginger prawns Served with yuzu mayo, soy beans and roast ground rice

Preparation time: 5 minutes (plus 20 minutes marinating time)
Cooking time: 10 minutes
Makes: 10 canapés

This is a fun little canapé that I bet none of your guests will have tried before. For me, that is what food is all about, trying new things, meeting new people while you are doing so and then sharing and remembering that special moment again when you eat a similar dish. Get out there, eat some incredible food and make your friends smile with this simple little treat.

Combine the soy, mirin, sake, sesame oil, sugar, ginger and garlic in a mixing bowl, stirring to dissolve the sugar. Reserve 1-2 tablespoons for serving. Add the prawns and toss through the marinade to coat, cover and then place in fridge to marinate for 20 minutes.

Meanwhile, combine the Kewpie mayonnaise and yuzu juice in a small mixing bowl. Taste and adjust by adding more yuzu if needed. Cover and place in the fridge until needed.

Heat a barbecue or chargrill pan to a medium-high heat, along with a medium saucepan of salted boiling water for the soy beans. Once the barbecue or chargrill is hot, cook the prawns for 3-4 minutes each side, basting the prawns with the marinade every minute or so. Add the soy beans to the boiling water and blanch for 30-60 seconds. Remove from the heat and drain.

To serve, place a prawn on a serving spoon along with some reserved dressing, a dollop of yuzu mayo, soy beans and a grind of roasted rice and dress with the baby leaves.


  • 80 ml (21/2 fl oz .⁄. cup) light soy sauce
  • 2 tablespoons mirin (rice wine)
  • 2 tablespoons cooking sake
  • 1 teaspoon sesame oil
  • 21/2 tablespoons sugar
  • 2 tablespoons fresh grated ginger
  • 2 garlic cloves grated
  • 10 raw prawns (shrimp) (or any large and locally caught prawn), peeled and deveined, tail intact
  • 1/4 cup frozen shelled soy beans (edamame) (see note)
  • sea salt flakes
  • roasted ground rice (see note)
  • baby coriander and purple basil
  • cress, to serve

Yuzu Mayo

  • 120 g (41/4 oz/1/2 cup) Kewpie mayonnaise (see note)
  • 1 tablespoon yuzu juice (see note)


  • Frozen shelled soy beans can be found at specialty Asian supermarkets or Japanese grocers. They can also be known as edamame.
  • To make and grind the roasted rice, roast two tablespoons white rice in a pan until golden and roasted. Transfer to an empty pepper grinder and grind over each canapé.
  • Kewpie mayonnaise is a Japanese mayonnaise which can be found in specialty Asian supermarkets or Japanese grocers. It is slightly sweeter than regular mayonnaise and therefore works well with the tart yuzu.
  • Yuzu juice can be purchased at Japanese grocers.

Topics:  hayden quinn recipe

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