Grilled Prawns with Sweet Potato and Miso Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. While heating, prepare the miso butter by whisking together softened butter, white miso paste, half the lime juice, minced garlic, and grated ginger in a small bowl until well combined.

   Tip: Make the miso butter ahead of time and refrigerate it for easier handling.

2. 2

   Toss the sweet potato wedges with 1.5 tablespoons of sesame oil, salt, and pepper. Arrange them on the grill grates in a single layer and cook for 12-15 minutes, turning halfway through, until golden and fork-tender.

   Tip: Use a grill basket if available to prevent wedges from falling through the grates.

3. 3

   While sweet potatoes cook, pat the prawns dry with paper towels and thread them onto metal skewers, about 6 prawns per skewer. Brush with remaining sesame oil and season with salt and pepper on both sides.

   Tip: Soaking wooden skewers in water for 30 minutes beforehand prevents burning.

4. 4

   Once sweet potatoes are nearly done, place the prawn skewers on the grill. Cook for 2-3 minutes per side until the prawns turn opaque and develop char marks.

   Tip: Avoid overcooking prawns as they become rubbery; they cook very quickly.

5. 5

   During the last minute of cooking, brush the miso butter generously over both sides of the prawns and allow it to caramelize slightly on the grill.

   Tip: Reserve some miso butter for drizzling at the end for extra flavor.

6. 6

   Remove prawns and sweet potatoes from the grill. Arrange the sweet potato wedges on a serving platter and top with the grilled prawn skewers.

7. 7

   Drizzle any remaining miso butter over the dish, squeeze remaining lime juice over everything, and garnish with sesame seeds and fresh cilantro before serving immediately.

   Tip: Serve with lime wedges on the side for additional brightness.