Tiger Prawn Toban

Tiger Prawn Toban

  • 30 mins
  • Medium
  • 1-2 Servings

Ingredients

  • 200g raw tiger prawns, peeled and deveined
  • 2 spring onions
  • 2 red chillies
  • 3 garlic cloves
  • 1 tbsp Yutaka soy sauce
  • 1 tbsp Yutaka cooking sake
  • 1/2 tbsp Yutaka mirin
  • 1 tsp lemon juice
  • 1 tbsp chopped fresh coriander
  • 1 tbsp Yutaka sesame seeds
  • Extra chopped fresh coriander.

Directions

  1. Chop your spring onions, chillies and garlic.
  2. In a small bowl, mix the softened butter with 1 chilli, 2 garlic cloves, lemons juice, and chopped coriander until well combined. Set aside.
  3. Heat oil in a large frying pan or wok over medium-high heat.
  4. Add the sliced spring onions, 1 red chilli, and 1 clove chopped garlic. Stir fry for about 1-2 minutes until fragrant.
  5. Add the tiger prawns to the pan and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through.
  6. Reduce the heat to medium and add the soy sauce, sake and mirin to the pan. Stir to coat the prawns evenly in the sauce and cook for an additional 1-2 minutes until the sauce has slightly reduced.
  7. Remove the pan from the heat and add the prepeared chilli butter to the prawns. Stir gently unilt the butter has melted and coated the prawns.
  8. Transfer the prawns and sauce to a serving dish and sprinkle with toasted sesame seeds and fresh corianer.

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