• Barbecue shrimp with dashi butter and nori will take you 15 minutes to make. (Chris Chen)Source: Chris Chen

The addition of instant dashi in the butter and nori flakes as a garnish gives a distinct Japanese flavour to this easy shrimp dish.






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  • 100 g unsalted butter
  • 3 sachets instant dashi (see Note)
  • 1 kg extra large green prawns, unpeeled
  • thinly sliced nori (see Note) and soy sauce, to serve 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink match 2012 Some Young Punks ‘Monsters, Monsters Attack!’ Riesling, Clare Valley, SA ($20)

Place butter in a frying pan over medium heat. Add dashi and stir until dissolved and butter has melted. Remove from heat. Set aside.

Heat a chargrill pan or barbecue grill over medium-high heat. Working in batches, if necessary, add prawns to grill and using a pastry brush, baste liberally with dashi butter. Cook, turning halfway and basting, for 3 minutes or until just cooked through.

Scatter with nori and serve with soy sauce. 

• Instant dashi and nori sheets are available from Asian food shops.



Photography Chris Chen


As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.