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Grilled Teriyaki Prawns with Asparagus and Coconut Rice

Grilled Teriyaki Prawns with Asparagus and Coconut Rice

Cook time:
23 minutes
Prep time:
15 minutes
Cuisine:
Unknown
Author:
Julie Hubert
Rating:
4.7 / 5.0
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®)