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Grilled king prawns, pickled ginger and spring onion relish, Ikura Shoyu Zuke Pearls



4x Raw King Prawns (as big as you can find)

50g Ikura Shoyu Zuke

75g pickled ginger (sushi ginger) – finely chopped.

  • 5 stalks spring onion finely sliced.
  • ½ bunch coriander – finely chopped (reserve some leaves for garnish)
  • 1 clove garlic -minced
  • 100mls rice vinegar
  • 100mls vegetable oil
  • 75mls soy sauce
  • Juice of 2 limes (plus extra wedge for garnish


Keeping the head and tail intact, peel the body of the prawn and remove the vein from the back of the prawn. Set these aside in the fridge to while you make the dressing.

In a small pot, heat the vegetable oil. Add the garlic and fry for 1 minute until fragrant. Now add the ginger and spring onion. Cook this for a further 3-5 minutes to soften – stirring constantly. Add the rice vinegar and bring this to boil. Simmer and reduce the rice vinegar so the mixture becomes sticky and thickened. Now add the chopped coriander, juice of limes and soy sauce. Cook for a further 1 minute and remove from the heat.

To finish, grill the prawns in a non-stick pan on both sides for approx. 1 minute each side, or until cooked through. Add the ginger and spring onion mixture to the pan to coat the prawns. Transfer prawns and the sauce to the serving plate, scatter with coriander leaves, lime wedge and Ikura Shoyu Zuke Pearls. Serve and enjoy warm.

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