Teriyaki-glazed seafood skewers | Reader's Digest Australia

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon sunflower oil
• 250 g (8 oz) mixed lettuce leaves, chopped
• 100 g (3½ oz) baby spinach leaves
• 4 spring onions (scallions), green part only, chopped
• ⅓ cup (10 g) snipped fresh chives
• ⅓ cup (10 g) chopped fresh flat–leaf (Italian) parsley
• ⅓ cup (10 g) chopped fresh coriander leaves
• 50 g (1¾) prosciutto slices, trimmed of excess fat
• 400 g (14 oz) raw tiger prawns (uncooked large shrimp), peeled and deveined
• 1 zucchini (courgette), thickly sliced
• 12 cherry tomatoes
• 2 tablespoons sesame seeds
• 1 orange, cut into wedges, to serve
• juice of 1 large orange
• 2 tablespoons sake or dry sherry
• 1 tablespoon soft brown sugar
• 1½ teaspoons salt–reduced soy sauce
• 1 clove garlic, crushed