Grilled Teriyaki Prawns With Asparagus And Coconut Rice Recipe

Ingredients For Grilled Teriyaki Prawns With Asparagus And Coconut Rice Recipe

• 1.5 cup Uncooked Jasmine Rice
• 1 can Coconut milk
• 1.25 cup Water
• 1.5 teaspoon Sea Salt, Divided
• 1.25 pound Large white prawns, peeled and deveined
• 0.5 cup Teriyaki sauce
• 1 pound Fresh asparagus, trimmed
• 1 tablespoon Sesame oil
• As required Freshly ground black pepper
• 4 Scallions, Thinly Sliced
• 2 tablespoon Toasted Sesame Seeds