Name: Mixed barbecue (teppanyaki)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 uncooked large king prawns (shrimp) (280g); 500 gram beef eye fillet, sliced thinly; 350 gram chicken breast fillet, skin on, cut into chunks; 1/4 cup (60ml) japanese soy sauce; 2 clove garlic, crushed; 1 fresh red thai chilli, seeded, chopped finely; 4 fresh shiitake mushrooms; 1 onion (150g), sliced thinly; 1 red capsicum (200g), seeded and chopped; 4 green onions, chopped finely; Dipping sauce; 1/2 cup (125ml) japanese soy sauce; 1 tablespoon mirin; 1 tablespoon light brown sugar; 2 centimetre piece fresh ginger (20g), grated; 1/2 teaspoon sesame oil

Ingredients

4 uncooked large king prawns (shrimp) (280g)

500 gram beef eye fillet, sliced thinly

350 gram chicken breast fillet, skin on, cut into chunks

1/4 cup (60ml) japanese soy sauce

2 clove garlic, crushed

1 fresh red thai chilli, seeded, chopped finely

4 fresh shiitake mushrooms

1 onion (150g), sliced thinly

1 red capsicum (200g), seeded and chopped

4 green onions, chopped finely

Dipping sauce

1/2 cup (125ml) japanese soy sauce

1 tablespoon mirin

1 tablespoon light brown sugar

2 centimetre piece fresh ginger (20g), grated

1/2 teaspoon sesame oil

Method

1.Shell and devein prawns, leaving tails intact. Combine prawns with beef, chicken, sauce, garlic and chilli in large bowl; stand 15 minutes.

2.Meanwhile, make dipping sauce. Stir ingredients in medium saucepan until sugar dissolves.

3.Discard mushroom stems; cut a cross in the top of caps.

4.Cook ingredients, except green onions, in batches, on heated oiled grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as you like and chicken is cooked through.

5.Serve with green onion and individual bowls of dipping sauce.

You could use rump or sirloin steak instead of the beef eye fillet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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