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 its 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 kinds 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 flavour of the teriyaki prawns. If you have never had pearl couscous 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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Teriyaki Prawn Skewers with Pearl Cous Cous Salad
Pearl Cous Cous Salad
Teriyaki Prawn Skewers
- A packet of store bought poppadoms
- Plenty of vegetable oil for shallow frying
OtherLemon wedges to serve
Pearl Cous Cous Salad
Start boiling the water in your kettle.
Meanwhile, heat up half of your extra virgin olive oil in a pot. Then, add your couscous 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 couscous to a large bowl, then set aside to cool.
Once the couscous has cooled down, add your rocket leaves, feta cheese, parsley leaves, spring onion and pine nuts and stir through.
Teriyaki Prawns Skewers:
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. 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 couscous salad and stir through.
For each plate, serve some of your couscous salad with a couple of prawn skewers, a poppadom and a wedge of lemon. ENJOY!
- If you use wooden skewers, you can try soaking them cold in water for about 5 minutes before threading the prawns on. This helps to stop the skewers from burning too much in the oven.
Have a great day!