Grilled Teriyaki Prawns with Asparagus and Coconut Rice
- Category: Asian Recipes
- Author: Julie Hubert
- Rating: 4.74
- Prep time: 15 min
- Cook time: 23 min
Ingredients
- 1 ½ cups uncooked jasmine rice
- 1 (14 ounce) can coconut milk
- 1 ¼ cups water
- 1 ½ teaspoons sea salt, divided
- 1 ¼ pounds large white prawns, peeled and deveined
- ½ cup teriyaki sauce (such as Mr. Yoshida's®)
- 1 pound fresh asparagus, trimmed
- 1 tablespoon sesame oil
- freshly ground black pepper to taste
- 4 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)
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