Inn at Laurel Point Hotel Gardens

BBQ BC Spot Prawns

Miso, Garlic, Yuzu Kosho

pair with Junmai Nama Sake

Serves 3-4 as appetizer

Light the BBQ coals or pre heat if gas



  • 2lb live spot prawns
  • 3 tbsp Artisan Sake Makers Junmai Nama
  • 2 tsp white miso
  • 2 tsp soft butter
  • 1 tsp soya sauce
  • 1 tsp mirin
  • ¼ tsp garlic – minced
  • ¼ tsp red yuzu kosho
  • ½ lime – cut in wedges for finishing
  • 1 nori sheet – lightly toasted over the coals and julienned 1” – set aside
  • 12 stalks of asparagus – washed and peeled
  • 1 tbsp olive oil
  • Salt to taste



In a mixing bowl, thoroughly combine the white miso, butter, yuzu kosho and garlic. Then incorporate the soya sauce, sake and mirin to blend into a smooth paste and leave at room temperature to allow the flavours to develop.

Thoroughly wash the prawns leaving them intact, heads on. Using scissors, clip off the legs, antennae and sharp points on the head. Split the entire prawn lengthwise and place on a baking try cut side up’

Spread the miso mixture on the cut side of the prawns and let marinate for 5 minutes.

Toss the asparagus with the olive oil and season with salt.

Once the coals/grill are ready, grill until slightly charred and tender crisp, remove from heat place on serving plate.

Place the prawns cut side up (shell side down) on the grill and leave for about 60 seconds, do not flip, they should be medium rare doneness.

Remove prawns from grill & place on serving plate with asparagus, finish with a squeeze of lime the julienned nori



Artisan Sake Makers Junmai Nama

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