Share on Google+:

Teriyaki Surf 'n' Turf with salsa

Ingredients for 4 portions

Per portion: 1158 kJ / 277 kcal

Surf ‘n’ Turf: 

  • 4 tbsp Kikkoman Teriyaki marinade & sauce
  • 2 tbsp lime juice
  • 2 tbsp sunflower oil, plus extra for frying
  • 4 small rump or sirloin steaks, trimmed
  • 12 large peeled raw prawns, heads and tails on

Salsa:

  • 1 wedge of watermelon, peeled and deseeded
  • ¼ cucumber, halved and deseeded
  • 1 red onion, peeled and chopped
  • 75 g / 3 oz sweetcorn
  • ½ green chilli, deseeded and chopped
  • 1 tbsp Kikkoman naturally brewed less salt soy sauce
  • 3 tbsp white wine vinegar
  • 2 tsp chopped fresh marjoram

Preparation

Preparation time: 30 mins
Marinating time: 1h

For the surf ‘n’ turf, whisk together the Teriyaki marinade & sauce, lime juice and oil. Using separate dishes, pour half over the steaks and half over the prawns. Cover and refrigerate for 1 hour.

For the salsa, dice the watermelon and cucumber and mix with the onion, sweetcorn and chilli. Stir in the soy sauce and vinegar, then sprinkle with marjoram.

Heat a frying pan, oiling if necessary. Fry the steaks briskly for 5 minutes or until done to your liking, turning once. Remove and keep warm.

Wipe the pan, add more oil if needed and cook the prawns for 1-2 minutes on each side until pink. Remove from pan, pour in any remaining marinade and bubble for 30 seconds before spooning over the steaks and prawns. Serve at once with the salsa.

Tip: The steaks can be marinated for longer, but only marinate the prawns for 1 hour as the lime juice will ‘cook’ the delicate flesh.

Variations: Chicken breasts, lamb steaks and pork fillets can be cooked in the same way as ‘surf’ (prawns) and ‘turf’ (steaks), as can salmon and firm white fish such as monkfish.