- 3 raw tiger prawns
- 100ml teriyaki marinade
- 1 tomato, top cut off, flesh scooped out
- ½ lime, to serve
- Mix the prawns and teriyaki marinade in a bowl.
- Heat a chargrill pan until hot and cook the prawns for 2-3 minutes on each side, or until the prawns have turned pink and are cooked through.
- To serve, hook the prawns over the edge of the hollowed out-tomato and garnish with the lime half.