Grilled Prawns with Daikon
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes from start to table. Succulent prawns get kissed by the grill while crisp daikon radish adds a refreshing crunch and wonderful peppery bite. The daikon is packed with vitamin C and aids digestion, making this dish as nourishing as it is delicious. A vibrant marinade of citrus, garlic, ginger, and soy sauce brings everything together with bold Asian inspired flavors. It's simple enough for a busy weeknight yet impressive enough to serve to guests.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 1 mediumdaikon radish(julienned)
- 4 tablespoonsolive oil
- 3 tablespoonslemon juice
- 2 tablespoonslime juice
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 59 mlfresh cilantro(chopped)
- ½ teaspoonred chili flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Combine 2 tablespoons olive oil, minced garlic, grated ginger, soy sauce, and red chili flakes in a bowl to create the marinade for the prawns.
Tip: Prepare this marinade while your grill preheats for optimal flavor infusion.
- 2
Add the peeled prawns to the marinade and toss gently to coat evenly. Let them sit for 10 minutes at room temperature.
Tip: Don't marinate longer than 15 minutes as the acid in any citrus can begin to cook the delicate prawn meat.
- 3
Prepare the daikon salad by whisking together 2 tablespoons olive oil, lemon juice, lime juice, sesame oil, and a pinch of salt and pepper in a separate bowl.
Tip: Make the dressing in advance and toss with daikon just before serving to prevent wilting.
- 4
Heat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Test grill temperature by holding your hand 4-5 inches above the grates for 3-4 seconds.
- 5
Remove prawns from marinade and arrange them in a single layer on the hot grill. Cook for 2-3 minutes per side until they turn pink and opaque.
Tip: Don't move the prawns around too much; let them develop a nice char on each side for better flavor.
- 6
Transfer the julienned daikon to a serving platter and toss with the prepared citrus dressing and half of the fresh cilantro.
Tip: Keep the salad separate until just before plating to maintain the crispness of the daikon.
- 7
Arrange the grilled prawns on top of the daikon salad, garnish with remaining cilantro, and drizzle any remaining citrus dressing over the top.
Tip: Serve immediately while the prawns are still warm for the best flavor contrast with the cool, crisp daikon.
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