Preparation

Place charcoal in one half of the Shichirin Acacia and light it. Open the sliders of the Shichirin halfway and make sure the coals get quite hot.

Add the soy sauce, sesame oil, honey and bastard sugar together and mix well. Make sure the sugar is well dissolved. If not, strain the sauce through a sieve.

If necessary, remove the prawns' heads and cut into their backs. Mix the olive oil with the chopped garlic and salt and pepper to taste. Marinate the prawns in this and leave covered for at least 30 minutes.

Place the grill on the Shichirin. Peel and slice the carrots lengthwise. Boil the carrots for 4 minutes and let them cool in a bowl of water with ice. Dry the carrots and lightly coat them with olive oil and sprinkle with a mix of salt and pepper. Place the carrots on the Shichirin/ grill and grill until they have a nice bite. Cut them into nice rings or serve them whole.

Next, grill the prawns on direct heat until they have a nice pink colour. Should the prawns be grilled too quickly, move them a little more to the part of the Shichirin where no coals are burning. Place a small handful of arugula on a plate, top with the grilled carrots and prawns. Drizzle with the teriyaki oil and top the dish with radish slices and spring onion rings, if desired.

This recipe is a collaboration with The Barbecue Lovers