Teriyaki-glazed seafood skewers

East meets West in this intriguing salad of tiger prawns, prosciutto, zucchini (courgette) and tomato, served on skewers and marinated in a delicious glaze with a hint of citrus. Served on a bed of lettuce leaves, this makes a stylish lunch or dinner.

Teriyaki-glazed seafood skewers


  • 1 tablespoon sesame oil
  • 1 tablespoon sunflower oil
  • 250 g (8 oz) mixed lettuce leaves, chopped
  • 100 g (3½ oz) baby spinach leaves
  • 4 spring onions (scallions), green part only, chopped
  • ⅓ cup (10 g) snipped fresh chives
  • ⅓ cup (10 g) chopped fresh flat–leaf (Italian) parsley
  • ⅓ cup (10 g) chopped fresh coriander leaves
  • 50 g (1¾) prosciutto slices, trimmed of excess fat
  • 400 g (14 oz) raw tiger prawns (uncooked large shrimp), peeled and deveined
  • 1 zucchini (courgette), thickly sliced
  • 12 cherry tomatoes
  • 2 tablespoons sesame seeds
  • 1 orange, cut into wedges, to serve
  • juice of 1 large orange
  • 2 tablespoons sake or dry sherry
  • 1 tablespoon soft brown sugar
  • 1½ teaspoons salt–reduced soy sauce
  • 1 clove garlic, crushed


  1. To make the glaze, place all the ingredients in a small bowl and stir to dissolve the sugar.
  2. Divide the glaze into two bowls – one to use for the skewers and the other to make the salad dressing.
  3. Set aside.
  4. To make the dressing, add the sesame oil and sunflower oil to one portion of the glaze and whisk to combine.
  5. Add the lettuce leaves, spinach, spring onion, chives, parsley and coriander.
  6. Toss everything together to coat.
  7. Set aside.
  8. Preheat the grill (broiler) to high and line the grill tray with foil.
  9. Cut each slice of prosciutto into thirds lengthwise to make 12 long strips.
  10. Wrap a strip around each prawn, pressing so it holds firm.
  11. Thread the prawns, zucchini and cherry tomatoes onto four metal skewers, alternating the ingredients evenly between each.
  12. Generously brush half of the remaining glaze over the ingredients on the skewers, then place on the grill tray.
  13. Brush the skewers again with the glaze and grill for 3 minutes.
  14. Turn the skewers over and brush with the remaining glaze.
  15. Grill for a further 3 minutes, or until the prawns just start to turn pink.
  16. Divide the salad among four plates.
  17. Place a skewer on each plate.
  18. Sprinkle with the sesame seeds and serve immediately with the orange wedges on the side.

Serves 4
Preparation: 30 minutes
Cooking: 10 minutes


Low Fat No Fat Asian Cooking

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