Shiso-Wrapped Prawns with Ponzu Butter

Succulent king prawns wrapped in fresh Shiso leaves, quickly seared and finished with a delicate Ponzu butter. This refined dish offers clean, layered flavours with the freshness of herbs, the richness of butter, and the zing of citrus and soy. Perfect as a summer starter or plated canapé.

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Keyword: Prawns, Shiso, Ponzu, Grilled

Category: Appetisers

Course: Appetizers, Hot

Cuisine: Japanese

Prep Time: 10

Cook Time: 5

Total Time: 10

Servings: Servings

Calories: 86kcal

Author: MJF

Cost: £10

Equipment

1 Grill or Saute Pan
1 Cutting Board and Cooks Knife
1 Saucepan & Wooden Spoon

Ingredients

12 each King Prawns peeled and deveined (tail-on optional)
12 each Shiso Leaves Green variety preferred
40 g Unsalted Butter 3 tbsp
30 ml Ponzu Sauce 2 tbsp
1 each Garlic Clove finely chopped
1 tsp Sesame Oil
As needed, Vegetable Oil
To taste Salt & Freshly Ground Black or White Pepper
Optional Garnish: Micro Herbs Citrus Zest, or Shaved Daikon

Instructions

Prepare the prawns

Season the prawns lightly with salt and pepper. Pat dry with paper towels.
Wrap in Shiso
Place a shiso leaf flat and wrap it around each prawn. Secure with a cocktail stick if needed, or a blanched chive tie for presentation.

Sear or Grill

Heat a thin layer of neutral oil in a sauté or grill pan over medium-high heat. Sear the wrapped prawns for 1–2 minutes per side until golden and just cooked through. Remove and set aside.

Prepare Ponzu Butter

In a small saucepan, melt the butter over low heat. Add garlic and cook gently for 30 seconds until fragrant. Stir in the ponzu sauce and sesame oil. Remove from heat and keep warm.

Plate and Garnish

Arrange prawns on a warm serving plate. Drizzle with ponzu butter and garnish with micro herbs, citrus zest, or fine daikon threads.

Notes

Variations & Tips

Serve with chilled soba noodles or a seaweed salad for a composed starter

Substitute with scallops or tofu for variation

Flash-fry extra shiso leaves for a crisp garnish

Pairs beautifully with cold sake, dry Riesling, or a yuzu spritz

Nutrition

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Shiso-Wrapped Prawns with Ponzu Butter