1 pound boneless tender beef steak, about 1 inch thick
3/4 pound large-size prawns or shrimp
1/2 cup bottled teriyaki marinade and sauce
2 TBSP minced green onions
1 TBSP dry sherry
2 tsp. minced fresh ginger root
4 green onions, cut crosswise into 2-inch lengths
4 metal or wooden skewers, each about 12 inches long
1 bunch radishes
1/4 cup distilled white vinegar
2 TBSP sugar
1 TBSP water
2 tsp. naturally brewed soy sauce
1/4 tsp. minced fresh ginger root
Prepare Radish Sunomono; refrigerate 1 hour.
Cut beef into 1 1/2 inch pieces.
Peel prawns, leaving tail on, then de-vein.
Place in a large plastic bag with beef.
Combine teriyaki sauce, minced green onions, sherry and ginger.
Pour into bag.
Press air out of bag and tie top securely.
Marinate 30 minutes, turning bag over occasionally.
Thread beef, prawns and green onion lengths alternately on skewers, leaving space between pieces. Place skewers on grill 4 to 5 inches from hot coals.
Cook 4 minutes; turn skewers over and cook 3 minutes longer, or until prawns are cooked. Just before serving, drain Radish Sunomono and serve with Teriyaki.
Thinly slice radishes and place in small bowl.
Blend vinegar, sugar, water, soy sauce and ginger.
Pour over radishes and stir to combine.
Cover and chill.