Teppanyaki Tiger Prawns

Teppanyaki tiger prawns with wasabi & lime aioli
Cooked using: NEFF Induction cooktop, teppanyaki plate

This delicious recipe:

Serves approx. 2


☆. 10 medium Tiger Prawns (whole)
☆. 50ml water
☆. Extra Virgin Olive Oil
☆. Salt and pepper to taste


  1. Peel the shells off the prawns and leave the head and tails on. Slice down the back for the prawn and remove the intestinal track.
  2. Season the cleaned prawns with olive oil, salt and pepper.
  3. Place teppanyaki on induction cook top on level 7, once hot add prawns and cook for 1 minute.
  4. Turn the prawns over and splash the water on top of the prawns, then place a small bowl over the prawns to help steam and keep them moist.
  5. Serve warm on a plate with the wasabi aioli and lemon wedges.

Wasabi & Lime Aioli Sauce ingredients:

☆. ¼ cup of aioli sauce
☆. 1 fresh lime
☆. Wasabi


  1. In a small bowl add the aioli sauce, then squeeze the juice of the lime.
  2. Add as little or as much wasabi as you like and mix well.

Note: The majority of Prawns in WA are snap frozen at sea, so the best way to defrost raw prawns is to fill a bowl with water at room temperature and fully submerge the prawns for 15 minutes or until thawed.