Serves: 12 — Prep Time: 20 mins — Cook Time: 35 mins

Ingredients 

1 ½ tbsp Yuzu Kosho
1 ½ tbsp Minced peeled ginger
1 Garlic clove, crushed
1 Large stalk of fresh lemongrass, pale inner bulb only, minced
1 ½ tbsp Finely chopped coriander
¼ cup Neutral vegetable oil
12 Large green prawns, peeled but with the tail left intact 

Method 

In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, coriander and oil.

Spread half of the pesto on the prawns and let stand for 10 minutes.

Light a grill or preheat a grill pan. Grill the prawns over high heat, turning once, until lightly charred and cooked through about 4 minutes

Transfer the prawns to plates and serve with the remaining pesto.

Make ahead 

The yuzu kosho pesto can be refrigerated for up to 3 days.