12 medium green prawns, peeled tails intact

1 avocado,  peeled and quartered

¼ cup roasted white sesame seeds

3 green shallots, julienned

4 small radishes, cleaned and thinly sliced

100g pickled ginger, drained

1 cup baby coriander leaves or baby sorrel leaves

1 ½ tbsp. rice wine vinegar

1  extra teaspoon sesame seeds

Yakatori Marinade 

2 tablespoons light soy

2 tablespoons mirin

3 tablespoons brown sugar

2 teaspoons sesame oil

2 teaspoons finely grated ginger

To make marinade: place the soy, mirin, vegetable oil, sugar, sesame oil and ginger in a bowl and mix to combine. Divide marinade in half. Add prawns to one half and refrigerate for 30 minutes. Add rice wine vinegar and sesame seeds to the remaining marinade to make sesame dressing and set aside

Thread prawns onto skewers. Heat a bbq or grill pan over high heat. Cook skewers in batches for 2-3 minutes each side or until just cooked.

Coat each quarter of avocado in sesame seeds. Place radish, ginger and baby herbs in a bowl and toss to combine. Serve skewers with sesame avocado radish salad and sesame dressing. Serves 4