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Ingredients

1 ½ cups uncooked jasmine rice 1 (14 ounce) can coconut milk 1 ¼ cups water 1 ½ teaspoons sea salt, divided 1 ¼ pounds large white prawns, peeled and deveined ½ cup teriyaki sauce (such as Mr. Yoshida's®) 1 pound fresh asparagus, trimmed 1 tablespoon sesame oil freshly ground black pepper to taste 4 scallions, thinly sliced 2 tablespoons toasted sesame seeds 2 tablespoons teriyaki sauce (such as Mr. Yoshida's®)

Nutrition Info

686.9 calories carbohydrate: 74 g cholesterol: 216 mg fat: 27.8 g fiber: 4.7 g protein: 36.1 g saturatedFat: 19.4 g servingSize: - sodium: 2652.7 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Preheat an outdoor grill for high heat and lightly oil the grate.
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover, reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill, cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

4 servings

Teriyaki prawns and asparagus are grilled and served on a bed of coconut jasmine rice for a quick and easy, Asian-inspired barbeque dish.