Grilled Teriyaki Prawns with Asparagus and Coconut Rice

Description

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

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®)

Prep Time: 15 mins

Cook Time: 23 mins

Total Time: 38 mins

Servings: 4