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Prawns and Pearls

This recipe is perfect starter for Christmas day lunch – easy to prepare with little ingredients.


  • 10x Cooked, peeled and deveined King Prawns
  • 85g Yarra Valley Caviar Ikura Shoyu Zuke Pearls
  • 3 tbl spoons Kewpie Mayonnaise
  • 1 lime, juice and zested
  • 1 small green chilli – thinly sliced
  • Crispy fried shallots ( available in all Asian supermarkets)
  • 10 small lettuce cups (cos or iceberg will work best)


  • Mix together kewpie mayonnaise with lime juice and zest.
  • Chop cooked prawns into small 1cm pieces and mix through mayonnaise mixture.
  • Place prawn mixture into lettuce cups and top with 1 or 2 slices of green chilli per piece.
  • Scatter with crispy fried shallots and top with a generous teaspoon of Ikura Shoyu Zuke Pearls and serve immediately.
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