Ingredients
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.
Gregory Fetingis says
I made some Yuzu Marmalade and added it to my Garlic Tiger Prawns (uses chilli flakes, cumin seed, coriander seed, garlic, butter, olive and sesame oils) when I stir some tomato paste into the hot oil at the end of cooking. The results were delicious!!!!!
MountainYuzu says
Hi Greg, sounds amazing! Thanks for sharing.
Judith Finlayson says
I have so far made:
Yuzu Kosoho
Preserved Yuzu
Yuzu and Bergamot marmalade
Yuzu infused Gin
Yuzu margarita ( recipe North Bondi Nami Restaurant web site)
I am currently preparing
Yuzu Portokalopita – a Greek cake/pie usually made with oranges and torn up Filo; seriously delicious
I am also about to start a Yuzu, Bergamot and Chinotto marmalade
All things Yuzu in lockdown in Sydney