We all know about the classic teriyaki chicken. It is on so many menus and is incorporated in lots of recipes. So I decided to be a bit experimental with that delicious teriyaki marinade and expand it’s use in my own way. Both the teriyaki prawn skewers and the salad are 2 great, low stress recipes that come together so well. Great to serve for guests. And I love to incorporate these kind of ideas with seafood such as prawns, because they cook so quickly.
As for the salad, it is nice and light. Which works well with the sweet and sour flavor of the teriyaki prawns. If you have never had pearl cous cous before, I highly recommend that you give it a go. In its raw state, those so-called “pearls” have the resemblance of suspicious looking pills in my opinion. But when cooked they puff up into soft fluffy balls of goodness. And you can mix them through just about anything.
I was going to serve bread with this dish as an optional bonus, but I felt like it would be a bit too stodgy. So I decided to go for poppadoms. By the way If you ever cook for guests, poppadoms are such an awesome appetizer to snack on before serving the main course. So keep that in mind.
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- 300g of pearl cous cous
- 3 cups of water in a kettle
- 75g of baby rocket
- 100g of feta cheese
- 1 bunch of flat leaf parsley, leaves picked
- 1 spring onion thinly sliced
- 40g of pine nuts
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- Salt for seasoning
- 30 peeled raw prawns
- 3 tablespoons of soy sauce
- 2 teaspoons of garlic powder
- A thumb sized piece of ginger peeled and grated
- 1 tablespoon of honey
- A quarter of a lemon juiced
- 2 teaspoons of cornflour
- ½ a tablespoon of vegetable oil
- A packet of store bought poppadoms
- Plenty of vegetable oil for shallow frying
- Lemon wedges to serve
- Start boiling the water in your kettle.
- Meanwhile, heat up half of your extra virgin olive oil in a pot. Then, add your cous cous pearls and lightly fry for a few minutes until they develop a nice golden brown colour. Add a good pinch of salt and then add your boiling water from the kettle.
- Turn the heat down, cover with a lid and simmer for 15-20 minutes, or until all of the water is absorbed. Transfer the cous cous to a large bowl, then set aside to cool.
- Once the cous cous has cooled down, add your rocket leaves, feta cheese, parsley leaves, spring onion and pine nuts and stir through.
- Pre-heat your oven to 180 degrees C or 360 degrees F.
- Whisk the soy sauce, garlic powder, ginger, honey, lemon juice, cornflour and vegetable oil in a large bowl until well combined.
- Add the prawns and make sure all of them are coated in that marinade.
- If you are using wooden skewers instead of metal skewers, soak them in water for about 10 minutes minutes. This will prevent them from burning in the oven.
- Thread 3 prawns on each skewer.
- Line a baking tray with baking paper, transfer your prawn skewers on the tray, then bake in the oven for 10-12 minutes.
- If you wish to serve poppadoms with this dish you can either
- One, cook the poppadoms to packet instructions.
- Or two, if there are no packet instructions. Add vegetable oil to a pot or pan about an inch of the way up (I like to use a small pot or pan so I don't have to use too much oil). Heat the oil up on the stove. To test if the oil is hot enough you can add a small piece of poppadom. If it puffs up instantly and cooks in seconds, the oil is hot enough. Add your poppadoms and cook 1 at a time. They should take about 5 seconds to cook. Transfer on kitchen paper and set aside.
- Add the lemon juice and the rest of your extra virgin olive oil to your pearl cous cous salad and stir though.
- For each plate, serve some of your cous cous salad with a couple of prawn skewers, a poppadom and a wedge of lemon. ENJOY!
Have a great day!