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.